Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains

The utilization of whole grains in food formulations is nowadays recommended. Extrusion cooking allows obtaining precooked cereal products and a wide range of ready-to-eat foods. Two rice varieties having different amylose content (Fortuna 16% and Paso 144, 27%) were extruded using a Brabender singl...

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Dettagli Bibliografici
Pubblicato in:Int J Food Sci
Autori principali: González, Rolando José, Pastor Cavada, Elena, Vioque Peña, Javier, Torres, Roberto Luis, De Greef, Dardo Mario, Drago, Silvina Rosa
Natura: Artigo
Lingua:Inglês
Pubblicazione: Hindawi Publishing Corporation 2013
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Research Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC4745535/
https://ncbi.nlm.nih.gov/pubmed/26904605
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2013/584148
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