Effect of Mesona Blumes gum on physicochemical and sensory characteristics of rice extrudates

International Journal of Food Science and Technology

Volumn 45, Issue 11, 2010, Pages 2415-2424

  Zhuang, Haining ^a   Feng, Tao ^b   Xie, Zhengjun ^a   Toure, Alhassane ^a   Xu, Xueming ^a   Jin, Zhengyu ^a   Su, Qiang ^a  

^a JIANGNAN UNIVERSITY   (China)

^b SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Mesona Blumes gum; Physicochemical characteristics; Rice; Sensory evaluation; Twin screw extrusion; Value added extrudate

Indexed keywords

MESONA BLUMES GUM; PHYSICOCHEMICAL CHARACTERISTICS; RICE; SENSORY EVALUATION; TWIN-SCREW EXTRUSION; VALUE-ADDED EXTRUDATE;

EXTRUSION; SCREWS; WATER QUALITY;

WATER ABSORPTION;

LAKE VICTORIA MARBURGVIRUS; MESONA;

EID: 78349270918     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02426.x     Document Type: Article

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