Preparation, physicochemical and texture properties of texturized rice produce by Improved Extrusion Cooking Technology

Published 2011 View Full Article

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Title
Preparation, physicochemical and texture properties of texturized rice produce by Improved Extrusion Cooking Technology
Authors
Keywords
-
Journal
JOURNAL OF CEREAL SCIENCE
Volume 54, Issue 3, Pages 473-480
Publisher
Elsevier BV
Online
2011-10-02
DOI
10.1016/j.jcs.2011.09.001

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