Effect of Extrusion Cooking on Nutritional Value of Rice Flour

Authors

Eggum, Bjørn O.

Juliano, Bienvenido O.

Ibabao, Maria Gracia B.

Perez, Consuelo M.

Date Issued

Language

en

Type

Journal Article

Usage Rights

Copyrighted; all rights reserved

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Citation

Eggum, Bjørn O.; Juliano, Bienvenido O.; Ibabao, Maria Gracia B. and Perez, Consuelo M. 1986. Effect of Extrusion Cooking on Nutritional Value of Rice Flour. Food Chemistry, Volume 19 no. 3 p. 235-240

Permanent link to cite or share this item

https://hdl.handle.net/10568/167761

DOI

https://doi.org/10.1016/0308-8146(86)90073-7

AGROVOC Keywords

extrusion cooking; nutritional value; flour

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IRRI Journal Articles