Optimization process of partially cooked corn grits (PCCG) by response surface methodology
Corn is used as a staple food to substitute rice by processing it into steamed corn grits, especially in Central Java and Madura region, Indonesia. However, the traditional preparation is time consuming as it takes 3-4 days. The objective of this study is to identify the optimum particle size (0.3-1...
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| Main Authors: | , , , |
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| 格式: | Conference or Workshop Item |
| 語言: | English |
| 出版: |
Faculty of Engineering, Universiti Putra Malaysia
2016
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| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/50105/1/10.pdf http://psasir.upm.edu.my/id/eprint/50105/ http://cafei.upm.edu.my/home.php?&value=2016 |
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