Effects of extrusion on physical properties of glutinous rice and its application in the improvement of quality characteristics of glutinous rice products.

Qi, Wen; Ma, Chun-Min; Xing, Wen-Jing; Fan, Jing; Yang, Yang; Yang, Chun-Hua; Zhang, Na

Qi, Wen; Ma, Chun-Min; Xing, Wen-Jing; Fan, Jing; Yang, Yang; Yang, Chun-Hua; Zhang, Na.

Afiliación

Qi W; College of Food Engineering, Harbin University of Commerce, Harbin, China.
Ma CM; College of Food Engineering, Harbin University of Commerce, Harbin, China.
Xing WJ; College of Food Engineering, Harbin University of Commerce, Harbin, China.
Fan J; College of Food Engineering, Harbin University of Commerce, Harbin, China.
Yang Y; College of Food Engineering, Harbin University of Commerce, Harbin, China.
Yang CH; College of Food Engineering, Harbin University of Commerce, Harbin, China.
Zhang N; College of Food Engineering, Harbin University of Commerce, Harbin, China.

J Food Sci ; 88(8): 3494-3506, 2023 Aug.

Article en En | MEDLINE | ID: mdl-37326339

Asunto(s)

Oryza; Oryza/química; Fenómenos Químicos; Viscosidad; Solubilidad; Agua/química; Harina/análisis

Palabras clave

extrusion; glutinous rice flour; glutinous rice products; quality characteristics; retrogradation

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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Oryza Idioma: En Revista: J Food Sci Año: 2023 Tipo del documento: Article País de afiliación: China

Texto completo

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PubMed Links

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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Oryza Idioma: En Revista: J Food Sci Año: 2023 Tipo del documento: Article País de afiliación: China