Composition and quality of rice flour-fish mince based extruded products with emphasis on thermal properties of rice flour

Journal of Texture Studies

Volumn 41, Issue 2, 2010, Pages 190-207

  Dileep, A O ^a   Shamasundar, B A ^a   Binsi, P K ^a   Howell, N K ^b  

^a Animal and Fisheries Sciences University   (India)

^b UNIVERSITY OF SURREY   (United Kingdom)

Author keywords

DSC; Extrusion; Rheology; Ribbonfish; Rice flour

Indexed keywords

EID: 77954508228     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2010.00221.x     Document Type: Article

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