Autor:
Irungu, F.G.
Mutungi, C.
Faraj, A.
Affognon, Hippolyte D.
Ekesi, S.
Nakimbugwe, D.
Fiaboe, K.K.M.
A composite blend consisting of sunflower cake, maize germ, wheat bran, fresh water shrimps and cassava flour was extruded using a single-screw extruder to produce expanded fish feed pellets. The effects of temperature (80–120 C), die diameter (2–4 mm), and feed pre-conditioning time (50–150 s; ...
Enlace original:
https://cgspace.cgiar.org/handle/10568/103439
Irungu, F.G.
,
Mutungi, C.
,
Faraj, A.
,
Affognon, Hippolyte D.
,
Ekesi, S.
,
Nakimbugwe, D.
,
Fiaboe, K.K.M.
,
[Optimization of extruder cooking conditions for the manufacture of fish feeds using response surface methodology]
,
Optimization of extruder cooking conditions for the manufacture of fish feeds using response surface methodology
