Thermal and textural properties of extruded rice affect its cooking performances and the texture of the steamed extruded rice

Extruded rice has increasingly gained popularity in the market due to its convenience and acceptable texture. The objective of this study was to understand how the physicochemical, thermal, and textural properties of the extruded rice affected its cooking properties and texture of the cooked one. It...

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Bibliographic Details

Published in:	Grain & Oil Science and Technology
Main Authors:	Yulong Wang, Lingjie Jiang, Kangru Cui, Zhonghua Gu, Yunfei Yang, Renyong Zhao, Xinwei Wang, Hongxin Jiang
Format:	Article
Language:	English
Published:	KeAi Communications Co., Ltd. 2024-12-01
Subjects:	Extruded rice Textural properties Cooking properties Thermal properties Pasting properties
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590259824000554