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

Published 2014 View Full Article

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Title
Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks
Authors
Keywords
Twin-screw extrusion, Optimization, Pregelatinized rice, System parameters, Extrudate characteristics
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 5, Pages 2634-2645
Publisher
Springer Nature
Online
2014-04-26
DOI
10.1007/s13197-014-1378-7
References
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