Effects of adlay species and rice flour ratio on the physicochemical properties and texture characteristic of adlay-based extrudates

Journal of Food Engineering

Volumn 84, Issue 3, 2008, Pages 489-494

  Yang, Shu hua ^a   Peng, Jinchyau ^a   Lui, Wai Bun ^b   Lin, Jenshinn ^c  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b INDUSTRIAL TECHNOLOGY RESEARCH INSTITUTE   (Taiwan)

^c NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

Author keywords

Adlay; Physicochemical; Rice flour; Single screw extruder; Texture characteristic

Indexed keywords

EXTRUDERS; FOOD PRODUCTS; HARDNESS; SOLUBILITY; WATER ABSORPTION;

ADLAY; RICE FLOUR; SINGLE-SCREW EXTRUDERS; TEXTURE CHARACTERISTICS;

EXTRUSION;

EID: 34548130009     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.06.010     Document Type: Article

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