Optimization of Brown Rice Replacement Ratio and Superheated Steam Conditions in Production of Extruded Snacks for Infants Using Response Surface Methodology

Ko, Bum-soo; Park, Jun-Kyu; Lee, Si-Yeon; Lee, Mi Yeon; Jo, Eun-Kyoung; Lee, Jae-Kwon

doi:10.13050/foodengprog.2015.19.4.399

Food Eng. Prog.

2015

DOI: 10.13050/foodengprog.2015.19.4.399

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Optimization of Brown Rice Replacement Ratio and Superheated Steam Conditions in Production of Extruded Snacks for Infants Using Response Surface Methodology

Bum-soo Ko¹,

Jun-Kyu Park²,

Si-Yeon Lee³

et al.

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Optimization of Brown Rice Replacement Ratio and Superheated Steam Conditions in Production of Extruded Snacks for Infants Using Response Surface Methodology

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