Optimization of Preparation Process and Properties Study of Japonica Recombinant Rice

Optimization of Preparation Process and Properties Study of Japonica Recombinant Rice

The recombinant rice was prepared by twin-screw extrusion with broken japonica rice flour as raw material and a certain amount of resistant japonica rice starch. The study investigated the effects of die temperature, moisture content and screw speed on the quality of the recombinant rice. On the bas...

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Bibliographic Details
Main Authors:	Man GAO, Jianhui JIA, Chujia ZHANG, Zhi ZHANG, Ying LIU, Boxin DOU, Na ZHANG
Format:	Article
Language:	zho
Published:	The editorial department of Science and Technology of Food Industry 2024-03-01
Series:	Shipin gongye ke-ji
Subjects:	recombinant rice extrusion performance resistant japonica rice starch
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040256

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