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COMPOSITION AND QUALITY OF RICE FLOUR-FISH MINCE BASED EXTRUDED PRODUCTS WITH EMPHASIS ON THERMAL PROPERTIES OF RICE FLOUR

Dileep, AO, Shamasundar, BA, Binsi, PK and Howell, NK (2010) COMPOSITION AND QUALITY OF RICE FLOUR-FISH MINCE BASED EXTRUDED PRODUCTS WITH EMPHASIS ON THERMAL PROPERTIES OF RICE FLOUR J TEXTURE STUD, 41 (2). pp. 190-207.

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Item Type: Article
Authors :
NameEmailORCID
Dileep, AOUNSPECIFIEDUNSPECIFIED
Shamasundar, BAUNSPECIFIEDUNSPECIFIED
Binsi, PKUNSPECIFIEDUNSPECIFIED
Howell, NKn.howell@surrey.ac.ukUNSPECIFIED
Date : April 2010
Identification Number : https://doi.org/10.1111/j.1745-4603.2010.00221.x
Uncontrolled Keywords : DSC, extrusion, rheology, ribbonfish, rice flour, GELATINIZATION KINETICS, STARCH GELATINIZATION, EXPANSION PROPERTIES, EXTRUSION-COOKING, SCREW EXTRUSION, PROTEIN, CORN, MIXTURES, BEHAVIOR, AMYLOSE
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 09:05
Last Modified : 17 May 2017 14:39
URI: http://epubs.surrey.ac.uk/id/eprint/822219

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