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Apparent amylose content positively influences the quality of extruded fortified rice kernels.
Nithya, A; Vishwakarma, Siddharth; Dalbhagat, Chandrakant Genu; Mishra, Hari Niwas.
  • Nithya A; Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India. Electronic address: micnithya@gmail.com.
  • Vishwakarma S; Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India.
  • Dalbhagat CG; Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India; Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha 769008, India.
  • Mishra HN; Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India.
Carbohydr Polym ; 338: 122213, 2024 Aug 15.
Article en En | MEDLINE | ID: mdl-38763715
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Oryza / Culinaria / Amilosa Idioma: En Año: 2024 Tipo del documento: Article
Texto completo
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Oryza / Culinaria / Amilosa Idioma: En Año: 2024 Tipo del documento: Article