Considerations for improvising fortified extruded rice products
Author:
Affiliation:
1. Laboratory of Food Chemistry and Technology, Department of Chemical Engineering Birla Institute of Technology Mesra Ranchi Jharkhand 835215 India
Funder
Indian Council of Medical Research
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15656
Reference106 articles.
1. Rheological Properties of Rice Starch at High Moisture Contents during Twin-screw Extrusion
2. Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings
3. Efficacy of Iron-Fortified Rice in Reducing Anemia Among Schoolchildren in the Philippines
4. Effectiveness of micronutrient-fortified rice consumption on anaemia and zinc status among vulnerable women in Bangladesh
5. Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours
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