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Influence of Partial Gelatinization Treatment on the Quality Changes of Puffed Rice
The objective of this study was to examine the quality enhancement of puffed products made with partial gelatinized waxy and non-waxy type rice. The partial gelatinization process increased water holding capacity of samples, regardless of the gelatinization time, with the puffed waxy rice exhibiting...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Korean Society of Food Science and Nutrition
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7333006/ https://www.ncbi.nlm.nih.gov/pubmed/32676475 http://dx.doi.org/10.3746/pnf.2020.25.2.225 |