Thermal and textural properties of extruded rice affect its cooking performances and the texture of the steamed extruded rice

Thermal and textural properties of extruded rice affect its cooking performances and the texture of the steamed extruded rice

Extruded rice has increasingly gained popularity in the market due to its convenience and acceptable texture. The objective of this study was to understand how the physicochemical, thermal, and textural properties of the extruded rice affected its cooking properties and texture of the cooked one. It...

Full description

Saved in:
Bibliographic Details
Main Authors: Yulong Wang, Lingjie Jiang, Kangru Cui, Zhonghua Gu, Yunfei Yang, Renyong Zhao, Xinwei Wang, Hongxin Jiang
Format: Article
Language:English
Published: KeAi Communications Co., Ltd. 2024-12-01
Series:Grain & Oil Science and Technology
Subjects:
Extruded rice
Textural properties
Cooking properties
Thermal properties
Pasting properties
Online Access:http://www.sciencedirect.com/science/article/pii/S2590259824000554
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S2590259824000554

Similar Items