Preparation and physicochemical properties: a new extruded rice using cassava starch and broken rice flour
With the increasing demand for nutrition and health, many researchers are trying to develop a rice product with lower aging rate and convenient nutrient fortification. Being composed of high amylopectin content, cassava starch (CS) shows a lower retrogradation tendency compared to rice starch. So, i...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Frontiers Media S.A.
2024-04-01
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| Col·lecció: | Frontiers in Sustainable Food Systems |
| Matèries: | |
| Accés en línia: | https://www.frontiersin.org/articles/10.3389/fsufs.2024.1383012/full |
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