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Evaluation of rice flour modified by extrusion cooking

  • Published:2006-01 Issue:1 Volume:43 Page:38-46
  • ISSN:0733-5210
  • Container-title:Journal of Cereal Science
  • language:en
  • Short-container-title:Journal of Cereal Science

Author:

Hagenimana Anastase,Ding Xiaolin,Fang Tao

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference47 articles.

1. Gelatinization of corn grits by roll-and extrusion-cooking;Anderson;Cereal Science Today,1969

2. Method 14.002 (moisture); 14.006 (ash); 14.019 (oil); 14.068 (protein);Association of Official Analytical Chemists,1980

3. Effects of extrusion variables on cassava extrudates;Badrie;Journal of Food Science,1991

4. Transformation of wheat flour by extrusion cooking. Influence of screw configuration and operating conditions;Barres;Cereal Chemistry,1990

5. Extrudate cell structure–texture relationships;Barrett;Journal of Food Science,1992
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