Preparation and physicochemical properties: a new extruded rice using cassava starch and broken rice flour

With the increasing demand for nutrition and health, many researchers are trying to develop a rice product with lower aging rate and convenient nutrient fortification. Being composed of high amylopectin content, cassava starch (CS) shows a lower retrogradation tendency compared to rice starch. So, i...

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Bibliographic Details
Published in:	Frontiers in Sustainable Food Systems
Main Authors:	Wen Xia, Yanyun Lin, Fei Wang, Yunfei Liu, Rui Hai Liu
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2024-04-01
Subjects:	extruded rice cassava starch broken rice flour porous structure retrogradation
Online Access:	https://www.frontiersin.org/articles/10.3389/fsufs.2024.1383012/full

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