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

Journal article

Peer reviewed

AO Dileep, BA Shamasundar, PK Binsi and NK Howell

J TEXTURE STUD, Vol.41(2), pp.190-207

04/2010

Abstract

DSC

extrusion

rheology

ribbonfish

rice flour

GELATINIZATION KINETICS

STARCH GELATINIZATION

EXPANSION PROPERTIES

EXTRUSION-COOKING

SCREW EXTRUSION

PROTEIN

CORN

MIXTURES

BEHAVIOR

AMYLOSE

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Title: COMPOSITION AND QUALITY OF RICE FLOUR-FISH MINCE BASED EXTRUDED PRODUCTS WITH EMPHASIS ON THERMAL PROPERTIES OF RICE FLOUR
Creators: AO Dileep
BA Shamasundar
PK Binsi
NK Howell
Publication Details: J TEXTURE STUD, Vol.41(2), pp.190-207
Publisher: WILEY-BLACKWELL PUBLISHING, INC
Date published: 04/2010
Date submitted: 17/05/2017
Identifiers: 99515339402346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article