Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks

Journal of Food Science and Technology

Volumn 52, Issue 5, 2015, Pages 2634-2645

  Gat, Yogesh ^a   Ananthanarayan, Laxmi ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

Author keywords

Extrudate characteristics; Optimization; Pregelatinized rice; System parameters; Twin screw extrusion

Indexed keywords

DIES; EXPANSION; HARDNESS; MOISTURE; OPTIMIZATION;

CO-ROTATING TWIN SCREW EXTRUDERS; EXTRUDATE EXPANSION; EXTRUDATES; INVESTIGATE EFFECTS; PHYSICOCHEMICAL PROPERTY; PREGELATINIZED RICE; SYSTEM PARAMETERS; TWIN SCREW EXTRUSION;

EXTRUSION;

EID: 84939415700     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1378-7     Document Type: Article

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