COMPOSITION AND QUALITY OF RICE FLOUR-FISH MINCE BASED EXTRUDED PRODUCTS WITH EMPHASIS ON THERMAL PROPERTIES OF RICE FLOUR

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Bibliographic Details
Published in:Journal of texture studies 2010-04, Vol.41 (2), p.190-207
Main Authors: DILEEP, A.O., SHAMASUNDAR, B.A., BINSI, P.K., HOWELL, N.K.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cereal and baking product industries
DSC
extrusion
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Methods of analysis, processing and quality control, regulation, standards
rheology
ribbonfish
rice flour
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Description
Summary:
ISSN:0022-4901
1745-4603
DOI:10.1111/j.1745-4603.2010.00221.x