Study on the Quality of Nutrition-Fortification Instant Rice Using Extrusion Processing

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Study on the Quality of Nutrition-Fortification Instant Rice Using Extrusion Processing
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The effects of extrusion and tradition process on the edible quality of instant rice were studied in this paper. The extruded sample was faint white and opaque. The degree of gelatinization of this instant rice, the bulk density and rehydration rate were

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AN Hong-zhou~. Study on the Quality of Nutrition-Fortification Instant Rice Using Extrusion Processing[J]. Journal of Food Science and Biotechnology,2005,24(2).

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