Cooking behavior of rice pasta: Effect of thermal treatments and extrusion conditions

LWT

Volumn 54, Issue 1, 2013, Pages 229-235

  Marti, Alessandra ^a   Caramanico, Rosita ^a,b   Bottega, Gabriella ^a   Pagani, M Ambrogina ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b CRA SCV   (Italy)

Author keywords

Cooking quality; Gluten free pasta; Parboiling; Pre gelatinization; Rice

Indexed keywords

AMYLASES; GELATION; GRANULATION; HEAT TREATMENT; HYDROLYSIS; STARCH; VISCOSITY;

COOKING QUALITY; GELATINISATION; GLUTEN-FREE; GLUTEN-FREE PASTA; PARBOILING; PASTA MAKING; PRE-GELATINIZATION; RICE; RICE PASTAS; TREATMENT CONDITIONS;

EXTRUSION;

EID: 84879787976     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.05.008     Document Type: Article

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