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Design of cañihua-rice: Development and characterization of an analogue of rice by warm-extrusion of cañihua (Chenopodium pallidicaule Aellen) and rice (Oryza sativa) flours
Effects of Food Additives Treatment on the Texture of Artificial Rice prepared from Dried Cassava and Corn Flours Mixture
K. Pudjianto, Sabirin, O. N. Putra, A. Darusalam, I. P. N. Mulawati and Musa IOP Conference Series: Earth and Environmental Science 1246(1) 012055 (2023) https://doi.org/10.1088/1755-1315/1246/1/012055
Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology
Siswo Sumardiono, Budiyono Budiyono, Heny Kusumayanti, Nada Silvia, Virginia Feren Luthfiani and Heri Cahyono Foods 10(12) 3023 (2021) https://doi.org/10.3390/foods10123023
Influence of composite flour constituents and extrusion temperature in the production of analog rice