Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking

Journal of Cereal Science

Volumn 52, Issue 3, 2010, Pages 404-409

  Marti, Alessandra ^a,b   Seetharaman, Koushik ^b   Pagani, M Ambrogina ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Conventional extrusion; Cooking quality; Extrusion cooking; Rice pasta; Starch properties

Indexed keywords

EID: 78649633575     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2010.07.002     Document Type: Article

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