Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review

Dalbhagat, Chandrakant Genu, Mahato, Dipendra Kumar and Mishra, Hari Niwas 2019, Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review, Trends in Food Science and Technology, vol. 85, pp. 226-240, doi: 10.1016/j.tifs.2019.01.001.

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Title Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review
Author(s) Dalbhagat, Chandrakant Genu
Mahato, Dipendra KumarORCID iD for Mahato, Dipendra Kumar orcid.org/0000-0001-8857-2326
Mishra, Hari Niwas
Journal name Trends in Food Science and Technology
Volume number 85
Start page 226
End page 240
Total pages 15
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2019-03-01
ISSN 0924-2244
Keyword(s) Rice Extrusion
Barrel temperature
Screw speed
Feed moisture
Physicochemical
Textural
Pasting
Thermal
Nutritional properties
Language eng
DOI 10.1016/j.tifs.2019.01.001
Indigenous content off
Field of Research 0908 Food Sciences
HERDC Research category C1 Refereed article in a scholarly journal
Persistent URL http://hdl.handle.net/10536/DRO/DU:30136722

Document type: Journal Article
Collections: Faculty of Health
School of Exercise and Nutrition Sciences
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