Extrusion Conditions and Amylose Content Affect...

International Journal of Food Science 2013 Vol. 2013

Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains

González, Rolando José, Pastor Cavada, Elena, Vioque Peña, Javier, Torres, Roberto Luis, De Greef, Dardo Mario, Drago, Silvina Rosa
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Volume:
2013
Year:
2013
Language:
english
Journal:
International Journal of Food Science
DOI:
10.1155/2013/584148
File:
PDF, 1.67 MB
english, 2013
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