Physicochemical and rheological properties of cooked extruded reformed rice with added protein or fiber
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DOI: 10.1016/j.lwt.2021.112196
Abstract: Abstract The effect of soy protein isolate (SPI) and dietary fibers [maize bran (MB), resistant maltodextrin (RMD)] on cooked extruded rice quality-related parameters and relating rheology to the human gastric emptying measurement of Lag phase… read more here.
Keywords: rice; reformed rice; lag phase; cooked extruded ... See more keywords