Preparation, physicochemical and texture properties of texturized rice produce by Improved Extrusion Cooking Technology

Journal of Cereal Science

Volumn 54, Issue 3, 2011, Pages 473-480

  Liu, Chengmei ^a   Zhang, Yanjun ^a   Liu, Wei ^a   Wan, Jie ^a   Wang, Weihua ^a   Wu, Li ^a   Zuo, Naibei ^a   Zhou, Yiran ^a   Yin, Zhonglin ^a  

^a NANCHANG UNIVERSITY   (China)

Author keywords

Broken rice; Improved Extrusion Cooking Technology; Rice bran; Texturized rice

Indexed keywords

EID: 81455158746     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2011.09.001     Document Type: Article

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