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Original Articles

Effect of Extrusion Cooking on X‐Ray Diffraction Characteristics of Rice and Rice–Legume Blends

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Pages 127-133 | Received 23 Oct 2001, Accepted 22 Jul 2002, Published online: 06 Feb 2007

References

  • Chauhan , G. S. 1982 . Studies on the processing of cereal–legume blends by using extrusion technology Ludhiana , Punjab Ph.D. Thesis submitted to Punjab Agric. University, India
  • Charbonniere , R. , Duprat , F. and Gulibot , A. 1973 . Changes in various starches by cooking extrusion processing II. Physical structure of extruded products . Cereal Sci. Today , 18 : 310
  • Mercier , C. , Charbonnier , R. , Grebant , J. and Gueriviere , J. F. 1980 . Formation of amylose‐lipid complex by twin‐screw extrusion cooking of manioc starch . Cereal Chem. , 57 : 4
  • Charu , L. M. , Ali , S. Z. , Bhattachary , K. R. and Mukherjee , P. S. 1989 . Nature of starch crystallinity in parboiled rice . Starke , 41 : 171
  • Parihar , D. B. and Chatterji , A. K. 1956 . X‐ray diffraction studies of chapati during cooking and storage . J. Sci. Ind. Res. , 15 : 115
  • Zobel , H. F. 1964 . X‐ray analysis of starch granules . Methods in Carbohydrate Chemistry , 4 : 109
  • Chauhan , G. S. and Bains , G. S. 1988 . Effect of some extruder variables on physical–chemical properties of extruded rice–legume blends . Die Narung. , 32 : 32

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