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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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| Hauptverfasser: | , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer-Verlag
2011
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| Schlagworte: | |
| Online Zugang: | 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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