Apparent amylose content positively influences the quality of extruded fortified rice kernels
A. Nithya, Siddharth Vishwakarma, Chandrakant Genu Dalbhagat, Hari Niwas Mishra
Topics & Concepts
AmyloseFood scienceChemistryQuality (philosophy)ExtrusionBusinessStarchMaterials sciencePhysicsComposite materialQuantum mechanicsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications