Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product
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DOI: 10.3390/foods11020198
Abstract: Extrusion can lead to an expanded product or to a slightly expanded pellet, known as a third-generation (3G) snack. In this case, expansion occurs subsequently, in an independent thermal device (e.g., oven), out of the… read more here.
Keywords: expanded product; moisture content; extrusion; extrusion temperature ... See more keywords