Extrusion cooking of rice: Effect of amylose content and barrel temperature on product profile

Journal of Food Processing and Preservation

Volumn 30, Issue 6, 2006, Pages 706-716

  Guha, Manisha ^a   Ali, S Zakiuddin ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33750489101     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2006.00099.x     Document Type: Article

References (17)

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