Journals
Publish with us
Publishing partnerships
About us
Blog
International Journal of Food Science
Journal overview
For authors
For reviewers
For editors
Table of Contents
Special Issues
International Journal of Food Science
/
2013
/
Article
/
Tab 1
/
Research Article
Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains
Table 1
Composition of raw rice**.
Sample
Proteins*
(g kg
−1
)
Ash*
(g kg
−1
)
Moisture
(g kg
−1
)
Lipids (ether extract)*
(g kg
−1
)
Total Dietary Fibre*
(g kg
−1
)
Fortuna
Paso
Dry base; **average ± SD.