Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology

Extrusion technology allows the preparation of analog rice, an artificial product made of carbohydrate sources other than rice, with characteristics similar to natural rice. In this study, we aimed at determining the effect of composition and temperature on the nutritional content of analog rice obt...

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Detalles Bibliográficos
Autores principales: Sumardiono, Siswo, Budiyono, Budiyono, Kusumayanti, Heny, Silvia, Nada, Luthfiani, Virginia Feren, Cahyono, Heri
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701135/
https://www.ncbi.nlm.nih.gov/pubmed/34945574
http://dx.doi.org/10.3390/foods10123023

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