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Effects of processing conditions and the use of modified starch and monoglyceride on some properties of extruded rice vermicelli

  • Published:2008-05 Issue:4 Volume:41 Page:642-651
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Charutigon Chanpen,Jitpupakdree Jintana,Namsree Pimjai,Rungsardthong Vilai

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. AACC. (1995). Association of Cereal Chemists. Approved Methods. St. Paul, Minnesota.

2. AACC. (2000). Association of Cereal Chemists. Approved Methods. St. Paul, Minnesota.

3. Official methods of analysis,2000

4. The terminology associated with basic starch phenomena;Atwell;Cereal Foods World,1988

5. Effect of surfactant in pasting characteristics of various starches;Azizi;Food Hydrocolloids,2005
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