Extrusion conditions and amylose content affect physicochemical properties of extrudates obtained from brown rice grains

International Journal of Food Science

Volumn 2013, Issue , 2013, Pages

  González, Rolando José ^a   Pastor Cavada, Elena ^b   Vioque Peña, Javier ^b   Torres, Roberto Luis ^a   De Greef, Dardo Mario ^a   Drago, Silvina Rosa ^a,c  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b INSTITUTO DE LA GRASA   (Spain)

^c Consejo Nacional de Investigaciones Científicas y Técnicas ^*  (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84924985568     PISSN: 23567015     EISSN: 23145765     Source Type: Journal    
DOI: 10.1155/2013/584148     Document Type: Article

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