Effect of Amylose Content on Expansion of Extruded Rice Pellet
Author:
Affiliation:
1. Graduate Institute of Food Science and Technology, National Taiwan University.
2. Corresponding author. E-mail: yehs@ccms.ntu.edu.tw Phone: +886-2-2363-3148. Fax: +886-2-2362-0849.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference22 articles.
1. Thermomechanical Glass Transition of Extruded Cereal Melts
2. Relations between rheological properties of molten starches and their expansion behaviour in extrusion
3. Colorimetric Method for Determination of Sugars and Related Substances
4. Second‐Order Transition Temperatures and Related Properties of Polystyrene. I. Influence of Molecular Weight
5. Ideal copolymers and the second-order transitions of synthetic rubbers. i. non-crystalline copolymers
Cited by 29 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Apparent amylose content positively influences the quality of extruded fortified rice kernels;Carbohydrate Polymers;2024-08
2. Expanded porous-starch matrix as an alternative to porous starch granule: Present status, challenges, and future prospects;Food Research International;2024-01
3. Volumen de expansión de grano de amaranto en poblaciones locales y variedades mejoradas;Revista Mexicana de Ciencias Agrícolas;2022-10-24
4. Selecting high amylose rice variety for puffing: A correlation between physicochemical parameters and sensory preferences;Measurement: Food;2022-02
5. Glass Transition in Rice Pasta as Observed by Combined Neutron Scattering and Time-Domain NMR;Polymers;2021-07-23
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3