Changes in rheological properties of rice flour during extrusion cooking

Journal of Texture Studies

Volumn 42, Issue 6, 2011, Pages 451-458

  Guha, Manisha ^a   Ali, S Zakiuddin ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Extrusion cooking; Flow behavior properties; Pasting characteristics; Rice flour

Indexed keywords

AMYLOSE CONTENT; APPARENT VISCOSITY; BARREL TEMPERATURE; BASE MATERIAL; BEST FIT; COAXIAL CYLINDERS; CONVENIENCE FOOD; END-USES; EXTRUDATES; FEED-RATES; FLOW BEHAVIORS; FOOD INDUSTRIES; GENERAL APPROACH; HERSCHEL-BULKLEY; HERSCHEL-BULKLEY MODEL; HIGH-SOLIDS; PASTE VISCOSITY; PASTING CHARACTERISTICS; PER UNIT VOLUME; POWER LAW; POWER LAW MODEL; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL MODELS; RHEOLOGICAL PROPERTY; RICE CULTIVARS; RICE FLOUR; SCREW SPEED; TWIN SCREW EXTRUDERS;

EXTRUSION; FLOW FIELDS; PLANTS (BOTANY); SCREWS; VISCOSITY;

RHEOLOGY;

EID: 83055188345     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2011.00306.x     Document Type: Article

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