Microwavable expanded-snack from native rice starch : influence of inulin and amylose content
This study investigated the effects of dry basis amylose content (AC) of 4-28% w/w and inulin content (IC) of 5-25% on the structure and physical properties of microwavable rice starch-based expanded products. It was found that the structure and physical properties of ricebased products is influence...
Αποθηκεύτηκε σε:
| Κύριος συγγραφέας: | |
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| Μορφή: | Journal Contribution |
| Γλώσσα: | English |
| Έκδοση: |
2019
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| Θέματα: | |
| Διαθέσιμο Online: | http://agris.upm.edu.my:8080/dspace/handle/0/16024 |
| Ετικέτες: |
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