Optimization of process parameters for preparation of rice extrudates from short and long Indica rice cultivars milled to varying degree of milling-Reference-Cited by-同舟云学术

Optimization of process parameters for preparation of rice extrudates from short and long Indica rice cultivars milled to varying degree of milling

Published:2019-03-21 Issue:5 Volume:56 Page:2467-2479
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Sandhu Rubrinder Singh,Singh Narpinder,Kaler RSS,Singh Baljit

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-019-03724-7.pdf

Reference36 articles.

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4. Asare EK, Sefa-Dedeh S, Afoakwa EO, Sakyi-Dawson E, Budu AS (2010) Modelling the effects of feed moisture and ingredient variations on the physical properties and functional characteristics of extruded sorghum-groundnut-cowpea blends using response surface methodology. Int J Food Eng 6(4):1–17

5. Bhatnagar S, Hanna MA (1994) Amylose-lipid complex formation during single-screw extrusion of various corn starches. Cereal Chem 71(6):582–586

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