Optimisation of Extrusion for Enhancing the Nutritive Value...

BioResources 2017 / 07 Vol. 12; Iss. 3

Optimisation of Extrusion for Enhancing the Nutritive Value of Palm Kernel Cake Using Response Surface Methodology

Hakim Roslan, Muhamad Akhmal, Abdullah, Norhani, Abdul Murad, Nur Zurawdhah, Halmi, Mohd Izuan Effendi, Idrus, Zulkifli, Mustafa, Shuhaimi
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Volume:
12
Language:
english
Journal:
BioResources
DOI:
10.15376/biores.12.3.6679-6697
Date:
July, 2017
File:
PDF, 708 KB
english, 2017
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