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Emulsifiers and thickeners on extrusion-cooked instant rice product
Extrusion-cooked instant rice was prepared by optimizing the formulation with emulsifiers, glycerol monostearate (GMS), soybean lecithin (LC), and sodiumstearoyl lactylate (SSL), and thickeners, gum Arabic (GA), sodium alginate (SA), and sticky rice (SR). The emulsifiers addition caused increase of...
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| Main Authors: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2011
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3671062/ https://ncbi.nlm.nih.gov/pubmed/24425967 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0400-6 |
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