The aim of this research is to investigate the effect of extrusion condition on the physical and function properties of soybean crud residue (SCR) base floating fish feed. Response surface methodology (RSM) a collection of a Statistical techniques use for experimental design, model development, evaluating impact and effect of factors on responses, optimization of factors condition and level desirability was used to assess the aim and objectives of this research work.
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Optimization of some physical and functional properties of extruded soybean crud residue-base floating fish feed
Optimization of some physical and functional properties of extruded soybean crud residue-base floating fish feed
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Tìm kiếm theo từ khóa liên quan:
Food and nutrition sciences Legume and grain foods Function properties Soybean crud residue Response surface methodology Expansion rateTài liệu có liên quan:
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