Preparation, physicochemical and texture properties of texturized rice produce by Improved Extrusion Cooking Technology
- 1 November 2011
- journal article
- Published by Elsevier BV in Journal of Cereal Science
- Vol. 54 (3), 473-480
- https://doi.org/10.1016/j.jcs.2011.09.001
Abstract
No abstract availableThis publication has 23 references indexed in Scilit:
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