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Effect of granularity on the characteristics of extruded rice snack

✍ Scribed by G. S. CHAUHAN; G. S. BAINS

Book ID
108810723
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
257 KB
Volume
20
Category
Article
ISSN
0950-5423

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Effects of ingredients on the characteri
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✍ Mohamed, Suhaila; Hamid, Norhasimah Abdul πŸ“‚ Article πŸ“… 1998 πŸ› John Wiley and Sons 🌐 English βš– 243 KB πŸ‘ 2 views

Steamed leavened rice cakes made from rice Γ‘our, sugar, water, yeast or baking powder were used to study the e †ects of ingredients on cereal-based cakes. Volume expansion linearly correlates to amylopectin and negatively correlates to amylose content (r2 \ 0Γ‰84), with an optimum amylose/amylopectin