Changes in Moisture, Protein, and Fat Content of Fish and Rice Flour Coextrudates during Single-Screw Extrusion Cooking

2012 ◽  
Vol 6 (2) ◽  
pp. 403-415 ◽  
Author(s):  
Jaya Shankar Tumuluru ◽  
Shahab Sokhansanj ◽  
Sukumar Bandyopadhyay ◽  
A. S. Bawa
Keyword(s):  
Rice Flour ◽  
Fat Content ◽  
Extrusion Cooking ◽  
Single Screw ◽  
Single Screw Extrusion ◽  
Screw Extrusion

scholarly journals Substitution of rice flour with rice protein improved quality of gluten-free rice spaghetti processed using single screw extrusion

LWT ◽  
2022 ◽  
Vol 153 ◽  
pp. 112512
Author(s):  
Pakkawat Detchewa ◽  
Patcharee Prasajak ◽  
Chanthima Phungamngoen ◽  
Wichien Sriwichai ◽  
Onanong Naivikul ◽  
...  
Keyword(s):  
Rice Flour ◽  
Gluten Free ◽  
Rice Protein ◽  
Single Screw ◽  
Single Screw Extrusion ◽  
Screw Extrusion
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