Thermal and textural properties of extruded rice affect its cooking performances and the texture of the steamed extruded rice

被引：0
|
作者：
Wang, Yulong [1 ]
Jiang, Lingjie [1 ]
Cui, Kangru [1 ,2 ]
Gu, Zhonghua [1 ]
Yang, Yunfei [1 ,2 ]
Zhao, Renyong [1 ,2 ]
Wang, Xinwei [1 ]
Jiang, Hongxin [1 ,2 ]
机构：
[1] College of Food Science and Technology, Henan University of Technology, Henan, Zhengzhou,450001, China
[2] Food Laboratory of Zhongyuan, Henan, Luohe,462300, China
来源：
Grain and Oil Science and Technology | 2024年 / 7卷 / 04期
关键词：
Rockwell hardness;
D O I：
10.1016/j.gaost.2024.10.002
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：237 / 245
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