Effects of soybean oil, cellulose, and SiO2 addition on the lubrication and product properties of rice extrusion

Journal of Food Engineering

Volumn 78, Issue 2, 2007, Pages 723-729

  Su, Chung Wen ^a   Kong, Ming Sheng ^a  

^a TECHNOLOGY AND SCIENCE INSTITUTE OF NORTHERN TAIWAN   (Taiwan)

Author keywords

Cellulose; Extrusion; Feed rate; Oil; Product properties; Rice; SiO2; SME

Indexed keywords

FEED RATE; PRODUCT PROPERTIES; SPECIFIC MECHANICAL ENERGY (SME); WATER SOLUBILITY INDEX (WSI);

CELLULOSE; EXTRUSION; LUBRICATION; MOISTURE; VEGETABLE OILS;

CROPS;

CELLULOSE; LUBRICATION; MOISTURE; RICE; VEGETABLE OIL;

GLYCINE MAX;

EID: 33746472419     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.11.014     Document Type: Article

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