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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Detalles Bibliográficos
Autores principales: González, Rolando José, Pastor Cavada, Elena, Vioque Peña, Javier, Torres, Roberto Luis, De Greef, Dardo Mario, Drago, Silvina Rosa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2013
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745535/
https://www.ncbi.nlm.nih.gov/pubmed/26904605
http://dx.doi.org/10.1155/2013/584148

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745535/
https://www.ncbi.nlm.nih.gov/pubmed/26904605
http://dx.doi.org/10.1155/2013/584148

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