Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour

Article

Abstract: Rice flour is an interesting alternative for developing gluten free products, but its features do no

Palabras claves:

enzymatic hydrolysis, EXTRUSIÓN, Hydration, Particle size, Rice flour, thermal properties

Autores:

Calviño A., Cristina M. Rosell, Gómez M., Martínez M.M.

Fuentes:

scopus