Effects of starch, lipid and moisture contents on extrusion behavior and extrudate characteristics of rice-based blends prepared with a very-low-cost extruder

Journal of Food Process Engineering

Volumn 33, Issue 3, 2010, Pages 519-539

  Van Hoan, Nguyen ^a,b,c   Mouquet Rivier, Claire ^a   Treche, Serge ^a  

^a INSTITUT DE RECHERCHE POUR LE DÉVELOPPEMENT   (France)

^b NATIONAL INSTITUTE OF NUTRITION   (Viet Nam)

^c UNIV MONTPELLIER   (France)

Author keywords

[No Author keywords available]

Indexed keywords

APPARENT VISCOSITY; DEGREE OF GELATINIZATION; DIE TEMPERATURES; DRY MATTERS; EXPANSION RATIO; EXTRUDATES; LIPID CONTENT; MOISTURE CONTENTS; PHYSICOCHEMICAL PROPERTY; READY-TO-EAT; RESPONSE SURFACE METHODOLOGY; STARCH CONTENTS; VIET NAM; WATER ABSORPTION INDEX; WATER SOLUBILITY INDEX;

EXTRUDERS; EXTRUSION; GALERKIN METHODS; GELATION; LIPIDS; MOISTURE DETERMINATION; STARCH; WATER ABSORPTION;

WATER CONTENT;

EID: 77953517376     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2008.00288.x     Document Type: Article

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