Preparation, physicochemical and texture properties of texturized rice produce by Improved Extrusion Cooking Technology
Chengmei Liu(State Key Laboratory of Food Science and Technology), Yanjun Zhang(Nanchang University), Wei Liu(State Key Laboratory of Food Science and Technology), Jie Wan(Nanchang University), Weihua Wang(Nanchang University), Li Wu(State Key Laboratory of Food Science and Technology), Zuo Naibei(State Key Laboratory of Food Science and Technology), Yiran Zhou(State Key Laboratory of Food Science and Technology), Zhonglin Yin(State Key Laboratory of Food Science and Technology)
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