Emulsifiers and thickeners on extrusion-cooked instant rice product.

Wang, Jin Peng; An, Hong Zhou; Jin, Zheng Yu; Xie, Zheng Jun; Zhuang, Hai Ning; Kim, Jin Moon

Wang, Jin Peng; An, Hong Zhou; Jin, Zheng Yu; Xie, Zheng Jun; Zhuang, Hai Ning; Kim, Jin Moon.

Afiliación

Wang JP; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122 China ; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122 China.
An HZ; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122 China ; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122 China.
Jin ZY; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122 China ; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122 China.
Xie ZJ; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122 China ; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122 China.
Zhuang HN; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122 China ; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122 China.
Kim JM; Food Safety and Inspection Service, Office of Field Operation, US Department of Agriculture, 230 Washington Ave., Extension, Albany, NY 12203 USA.

J Food Sci Technol ; 50(4): 655-66, 2013 Aug.

Article en En | MEDLINE | ID: mdl-24425967

Palabras clave

Broken rice; Emulsifier; Extrusion cooking; Instant rice; Orthogonal matrix; Thickener

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2013 Tipo del documento: Article Pais de publicación: India

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