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...
Enregistré dans:
| Auteur principal: | |
|---|---|
| Format: | Journal Contribution |
| Langue: | English |
| Publié: |
2019
|
| Sujets: | |
| Accès en ligne: | http://agris.upm.edu.my:8080/dspace/handle/0/16024 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|