Cooking properties and sensory acceptability of spaghetti made from rice flour and defatted soy flour

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Title
Cooking properties and sensory acceptability of spaghetti made from rice flour and defatted soy flour
Authors
Keywords
Extrusion, Rice spaghetti, Defatted soy flour, Modified starch, Sensory evaluation
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 60, Issue 2, Pages 1061-1067
Publisher
Elsevier BV
Online
2014-10-09
DOI
10.1016/j.lwt.2014.10.001

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