Rheological Properties of Rice Starch at High Moisture Contents during Twin-screw Extrusion-Reference-Cited by-同舟云学术

Rheological Properties of Rice Starch at High Moisture Contents during Twin-screw Extrusion

Published:1997-08 Issue:5 Volume:30 Page:488-496
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Akdogan Hülya,Tomás Rui L.,Oliveira Jorge C.

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Extrusion cooking of high moisture foods;Noguchi,1992

2. Enzymatic hydrolysis of starch and cereal flours at intermediate moisture contents in a continuous extrusion reactor;Chouvel;Lebensmittel-Wissenschaft und-Technologie,1983

3. Enzymatic conversion of starch in twin screw HTST extruder;Hakulin;Starch,1983

4. Liquefaction of rice starch from milled rice flour using heat stable alpha-amylase;Brooks;Journal of Food Science,1987

5. Extrusion cooking and bioconversions;Linko;Journal of Food Engineering,1983

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