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Deoiled rice bran, a byproduct of rice milling industry was transformed into highly nutritious snack by the application of twin screw extrusion process. Response Surface Methodology (RSM) with four-factor-five level central composite rotatable design (CCRD) was employed to investigate the effects of extrusion conditions including moisture content of different raw flours, feed composition, barrel temperature and screw speed of extruder on properties of extrudates was studied. Second orderdoi:10.1051/matecconf/20165704006 fatcat:7ohfy6xozvfrjbh3kjw7ggsazi