Physicochemical properties of rice analogs based on multi-level: influence of the interaction of extrusion parameters
Author:
Affiliation:
1. College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
2. College of Civil Engineering and Architecture, Henan University of Technology, Zhengzhou, China
Funder
National Key Research and Development Program of China
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1840389
Reference50 articles.
1. Hot-Melt Extrusion: from Theory to Application in Pharmaceutical Formulation
2. Current advances and future perspectives in extrusion-based bioprinting
3. Application of extrusion technology in plant food processing byproducts: An overview
4. Effect of extrusion process on antinutritional factors and protein and starch digestibility of lentil splits
5. Effect of Extrusion Conditions and Apricot Powder Incorporation on Colour Parameters of Rice Based Breakfast Snacks
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