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

✍ Scribed by Chengmei Liu; Yanjun Zhang; Wei Liu; Jie Wan; Weihua Wang; Li Wu; Naibei Zuo; Yiran Zhou; Zhonglin Yin

• Book ID: 113698349
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 177 KB
• Volume: 54
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2011.09.001