Emulsifiers and thickeners on extrusion-cooked instant rice product

Journal of Food Science and Technology

Volumn 50, Issue 4, 2013, Pages 655-666

  Wang, Jin Peng ^a   An, Hong Zhou ^a   Jin, Zheng Yu ^a   Xie, Zheng Jun ^a   Zhuang, Hai Ning ^a   Kim, Jin Moon ^b  

^a JIANGNAN UNIVERSITY   (China)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Broken rice; Emulsifier; Extrusion cooking; Instant rice; Orthogonal matrix; Thickener

Indexed keywords

BROKEN RICE; EMULSIFIER; INSTANT RICE; ORTHOGONAL MATRIX; THICKENER;

ADDITIVES; AMYLASES; EMULSIFICATION; GELATION; HYDRATION; MATRIX ALGEBRA; PRODUCT DEVELOPMENT; QUALITY CONTROL; STEARIC ACID; WATER QUALITY;

EXTRUSION;

ACACIA SENEGAL; GLYCINE MAX;

EID: 84878852970     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0400-6     Document Type: Article

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