EFFECTS OF EXTRUSION CONDITIONS ON PHYSICOCHEMICAL PROPERTIES OF A MUTANT RICE CULTIVAR, GOAMI2 - HIGH IN NONDIGESTIBLE CARBOHYDRATES-Reference-Cited by-同舟云学术

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EFFECTS OF EXTRUSION CONDITIONS ON PHYSICOCHEMICAL PROPERTIES OF A MUTANT RICE CULTIVAR, GOAMI2 - HIGH IN NONDIGESTIBLE CARBOHYDRATES

Published:2008-10 Issue:5 Volume:31 Page:571-585
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:

Author:

CHOI I.,CHUN A.,SUH S.-J.,RYU G.-H.,CHUN J.,KIM J.-H.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2008.00221.x/fullpdf

Reference27 articles.

1. A general model for expansion of extruded products;ALVAREZ-MARTINEZ;J. Food Sci.,1988

2. Water absorption and solubility and amylograph characteristics of roll-cooked small grain products;ANDERSON;Cereal Chem.,1982

3. Gelatinization of corn grits by roll and extrusion cooking;ANDERSON;Cereal Sci. Today,1969

4. Textural properties of extrusion-cooked corn starch;BHATTACHARYA;Lebensm.-Wiss. Technol.,1987

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3. Effects of Heat Moisture Treatments on the Digestibility and Physicochemical Properties of Various Rice Flours;Food Science and Technology Research;2018

4. Effect of microfluidization process on the functional properties of insoluble dietary fiber;Food Research International;2013-12

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