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Effect of extrusion cooking on nutritional value of rice flour

✍ Scribed by Bjørn O. Eggum; Bienvenido O. Juliano; Maria Gracia B. Ibabao; Consuelo M. Perez

Publisher
Elsevier Science
Year
1986
Tongue
English
Weight
267 KB
Volume
19
Category
Article
ISSN
0308-8146

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✍ Chauhan, G. S. ;Verma, N. S. ;Bains, G. S. 📂 Article 📅 1988 🏛 John Wiley and Sons 🌐 English ⚖ 235 KB 👁 2 views

The effect of extrusion processing using Wenger X-5 extruder on the quality of products of rice-legume (75 : 25) blends was investigated. The products were palatable and had a good textur. The nutritional quality of protein in the extrudates was significantly improved. The protein efficiency ratio v