Preparation of rice analogues using extrusion technology

International Journal of Food Science and Technology

Volumn 47, Issue 9, 2012, Pages 1789-1797

  Mishra, Abhinav ^a   Mishra, Hari Niwas ^a   Srinivasa Rao, Pavuluri ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Broken rice; Food extrusion; Protein denaturation; Rice analogues; Starch gelatinisation

Indexed keywords

BROKEN RICE; COOKING CHARACTERISTICS; COOKING TIME; EXTRUSION PARAMETER; EXTRUSION TECHNOLOGY; GELATINISATION; MILLING PROCESS; NUTRITIONAL QUALITIES; PROTEIN DENATURATION; RESEARCH RESULTS; RICE ANALOGUES; RICE KERNELS; STAPLE FOOD;

GELATION; GRAIN (AGRICULTURAL PRODUCT);

EXTRUSION;

EID: 84865173247     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03035.x     Document Type: Review

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