Preparation, physicochemical and texture properties of texturized rice produce by Improved Extrusion Cooking Technology
Authors:
- Chengmei LiuCLChengmei Liu
- Yanjun ZhangYZYanjun Zhang
- Wei LiuWLWei Liu
- Jie WanJWJie Wan
- Weihua WangWWWeihua Wang
- Li WuLWLi Wu
- Naibei ZuoNZNaibei Zuo
- Yiran ZhouYZYiran Zhou
- Zhonglin YinZYZhonglin Yin
- 1 November 2011
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 54 (3) , 473-480
Abstract
No abstract availableKeywords
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