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Journal of Food Science and Technology
Volumn 40, Issue 3, 2003, Pages 257-261
Studies on Extrusion Cooking of Rice and Mung Blend with Salt and Sugar
Author keywords

Bulk density; Die temperature; Expansion ratio; Extrusion; Hardness; Moisture content; Mung; Rice; Screw speed
Indexed keywords

EXTRUSION; HARDNESS; MOISTURE; SUGARS;
EID: 0141883032     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (8)
References (11)
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    • Altomare, R.E.1    Ghossi, P.2
  • 2
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    • Changes in CIELab colour parameters due to extrusion of rice-greengram blend: A response surface approach
    • Bhattacharya S, SivakumarV, Chakraborthy D (1997) Changes in CIELab colour parameters due to extrusion of rice-greengram blend: a response surface approach. J Food Eng 32:125-131
    • (1997) J Food Eng , vol.32 , pp. 125-131
    • Bhattacharya, S.1    Sivakumar, V.2    Chakraborthy, D.3
  • 3
    • 0010552442 scopus 로고
    • Effect of defatted soy flour on the physico-chemical characteristics of extruded rice products
    • Chauhan GS, Bains GS (1985) Effect of defatted soy flour on the physico-chemical characteristics of extruded rice products. J Food Sci Technol 22:115-118
    • (1985) J Food Sci Technol , vol.22 , pp. 115-118
    • Chauhan, G.S.1    Bains, G.S.2
  • 4
    • 0038087548 scopus 로고    scopus 로고
    • Effect of some extruder variable on physico-chemical properties of extruded rice-legume blends
    • Chauhan GS, Bains GS (1998) Effect of some extruder variable on physico-chemical properties of extruded rice-legume blends. Food Chem 27:213-224
    • (1998) Food Chem , vol.27 , pp. 213-224
    • Chauhan, G.S.1    Bains, G.S.2
  • 5
    • 0009787744 scopus 로고
    • Nutritional quality of extruded rice, ragi and defatted soy flour blends
    • Dublish RK, Chauhan GS, Bains GS (1988) Nutritional quality of extruded rice, ragi and defatted soy flour blends. J Food Sci Technol 25:35-38
    • (1988) J Food Sci Technol , vol.25 , pp. 35-38
    • Dublish, R.K.1    Chauhan, G.S.2    Bains, G.S.3
  • 6
    • 0141995864 scopus 로고
    • Goals and achievements of the Colorado State University LEG program
    • Harper JM, Janson GR (eds.) Colorado State University, Fort Collins
    • Harper JM (1976) Goals and achievements of the Colorado State University LEG program. In: Low-cost Extrusion Cookers, LEG 1. Harper JM, Janson GR (eds.) Colorado State University, Fort Collins
    • (1976) Low-cost Extrusion Cookers, LEC 1
    • Harper, J.M.1
  • 7
    • 0004249079 scopus 로고
    • CRC Press, Boca Raton, FL
    • Harper JM (1981) Extrusion of Foods. Vols. 1 and 2. CRC Press, Boca Raton, FL
    • (1981) Extrusion of Foods , vol.1-2
    • Harper, J.M.1
  • 8
    • 0001183946 scopus 로고
    • Twin screw extrusion of rice flour with salt and sugar
    • Hsieh F, Grenus KM, Hu L, Huff HE (1993) Twin screw extrusion of rice flour with salt and sugar. Cereal Chem 70:493-498
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    • Hsieh, F.1    Grenus, K.M.2    Hu, L.3    Huff, H.E.4
  • 9
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    • Metastable states in a food extrusion cooker-II. The effects of die resistance and minor ingredients with rice flour
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    • (1995) J Food Eng , vol.26 , pp. 161-175
    • Janes, D.A.1    Guy, R.C.E.2
  • 10
    • 0034255688 scopus 로고    scopus 로고
    • Functional property of complimentary blends of soybean and cowpea with malted and unmalted maize
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    • Obatolu, V.A.1    Cole, A.H.2
  • 11
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    • Effect of processing conditions on extrusion cooking of soy-rice blend with a dry extrusion cooker
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    • (1990) J Food Sci Technol , vol.27 , Issue.5 , pp. 376-378
    • Patil, R.T.1    Singh, O.S.2    Tribelhorn, R.E.3

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.