Effect of extrusion parameters on physicochemical properties of hybrid indica rice (Type 9718) extrudates

Journal of Food Processing and Preservation

Volumn 34, Issue 6, 2010, Pages 1080-1102

  Zhuang, Haining ^a   An, Hongzhou ^b   Chen, Hanqing ^a   Xie, Zhengjun ^a   Zhao, Jianwei ^a   Xu, Xueming ^a   Jin, Zhengyu ^a  

^a JIANGNAN UNIVERSITY   (China)

^b ZHENGZHOU INSTITUTE OF TECHNOLOGY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

BARREL TEMPERATURE; BULK DENSITY; EXTRUDATES; EXTRUSION PARAMETER; EXTRUSION TECHNOLOGY; GEL NETWORKS; INDICA RICE; PARBOILED RICE; PHYSICOCHEMICAL PROPERTY; RAW RICE; RICE STARCH; SCANNING ELECTRON MICROSCOPE; SCREW SPEED; SHEAR FORCE; STATISTICAL ANALYSIS; WATER ABSORPTION INDEX; WATER-SOLUBLE CARBOHYDRATES;

CARBOHYDRATES; EXTRUSION; SCANNING ELECTRON MICROSCOPY; WATER CONTENT;

WATER ABSORPTION;

EID: 78650042225     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2009.00439.x     Document Type: Article

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