Effect of some extruder variables on physico-chemical properties of extruded rice-Legume blends

Food Chemistry

Volumn 27, Issue 3, 1988, Pages 213-224

  Chauhan, G S ^a   Bains, G S ^b  

^a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

^b PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0038087548     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(88)90064-7     Document Type: Article

References (22)

1. Effect of defatted soy flour on the characteristics of extruded rice snack
2. Effect of granularity on the characteristics of extruded rice snack
3. Gelatinization of starch in extruded products
4. Gelatinization of starch in extruded product
5. Texture-structure relationship in texturized soy protein. 2: Textural properties and ultrastructure of extruded soybean product
6. HTST extrusion cooking of native and reconstituted flours: Effect of protein and lipid on extruded products
7. A simplified assay for milled rice amylose
8. Modification of aestivum wheat semolina
9. Physical and Chemical Characteristics of Extruded Rice Flour and Rice Flour fortified with Soybean Protein Isolate
10. Texture-structure relationship in texturized soy protein. IV: Influence of process variables on extrusion texturization
11. Modification of carbohydrate component by extrusion cooking of cereal product
12. Varietal differences in properties of extrusion-cooked rice flour
13. Response surface analysis of HTST extrusion texturized starch protein sugar paste
14. Elucidation of extrusion puffing process
15. Extrusion of corn grits, its economic importance and modern test methods
16. Technical aspects of extrusion
17. Protein products as food ingredients
18. PARAMETERS AFFECTING PRODUCTION AND CHARACTER OF EXTRUSION TEXTURIZED DEFATTED GLANDLESS COTTONSEED MEAL
19. Extruder cooker equipments