Steady state flow behaviours of extruded blend of rice flour and soy protein concentrate-Reference-Cited by-同舟云学术

Steady state flow behaviours of extruded blend of rice flour and soy protein concentrate

Published:2007-01 Issue:1 Volume:101 Page:241-247
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hagenimana Anastase,Ding Xiaolin,Gu Wen Ying

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

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3. Association of Official Analytical Chemists. (1980). Method 14.002 (moisture); 14.006 (ash); 14.019 (oil); 14.068 (protein), Official method of analysis (13th ed.) Washington, DC: The Association.

4. Rheological behaviour of steamed rice flour dispersions;Baby Latha;Journal of Food Engineering,2002

5. Yield stresses in cooked wheat starch dispersions;Bagley;Starch,1983

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