EVALUATION OF RICE FLOUR MODIFIED BY EXTRUSION COOKING

By Anastase Hagenimana, Xiao-lin Ding, T. Fang. 2006

493 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/e22c09e390be719af865b23f943e09609cae5bec

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Citations in the corpus

• Influence of of extrusion variables on some functional properties of extruded millet-soybean for the manufacture of 'fura': A Nigerian traditional food (2010, background): “Hagenimana et al. (2006), reported that viscosity values of extruded rice flours were far less than those of their corresponding unprocessed rice flour dispersed in the Micro Visco Amylo Graph (MVAG), indicating that their starches have been partially pregelitinized by extrusion process.”
• Optimization of instant jasmine rice process and its physicochemical properties (2009, unknown): “A similar observation was previously reported (Hagenimana et al., 2006).”