Quality improvement of fresh extruded rice ‐ shaped kernels by microwave‐aided puffing technology-Reference-Cited by-同舟云学术

Quality improvement of fresh extruded rice ‐ shaped kernels by microwave‐aided puffing technology

Published:2020-11-09 Issue:12 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Wang Xiaodong¹^ORCID,Liu Zhenyuan¹,Li Xihong¹^ORCID,Song Jianxin¹,Chen Lan¹^ORCID,Li Yueming²,Liu Xiaofei³,Li Pengli⁴

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China

2. Changrong Huitong (Tianjin) Food Science and Technology Research and Development Co. Ltd Tianjin China

3. Agricultural Regionalization Office (Rural Energy) of Lingyuan Lingyuan China

4. Lingyuan Agricultural Products Processing Park Management Committee Lingyuan China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14991

Reference36 articles.

1. Effects of pretreatments and moisture content on microstructure and physical properties of microwave expanded hull-less barley

2. Barley for food: Characteristics, improvement, and renewed interest

3. Physicochemical basis of eating quality of rice;Bhattacharya K. R.;Cereal Foods World,2009

4. Preparation of chitin with puffing pretreatment

5. Rapid, accurate, and simultaneous measurement of water and oil contents in the fried starchy system using low-field NMR

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