Effect of some extruder variables on physico-chemical properties of extruded rice

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Effect of some extruder variables on physico-chemical properties of extruded rice—Legume blends

Published:1988-01 Issue:3 Volume:27 Page:213-224
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chauhan G.S.,Bains G.S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. AACC, American Association of Cereal Chemists (1976). Cereal Laboratory Methods, St. Paul, Minn, USA.

2. Effect of defatted soy flour on the characteristics of extruded rice snack;Chauhan;J. Food Science & Technology,1985

3. Effect of granularity on the characteristics of extruded rice snack;Chauhan;J. Food Technol.,1985

4. Gelatinization of starch in extruded products;Chiang;Dissert. Abstr. Indian,1975

5. Gelatinization of starch in extruded product;Chiang;Cereal Chem.,1977

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