Czech J. Food Sci., 2005, 23(1):1-11 | DOI: 10.17221/3365-CJFS

Optimum conditions of rice puffing - review

Karel Hoke, Jiřina Houšová, Milan Houška
Food Research Institute Prague, Prague, Czech Republic

The presented paper reviews the existing literature dealing with rice puffing and optimum conditions of this process. The rice pre-treatment procedures and puffing conditions (dry heat, microwave, gun-puffing) are considered. The optimum composition of the raw material is also mentioned.

Keywords: rice; puffing

Published: February 28, 2005  Show citation

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Hoke K, Houšová J, Houška M. Optimum conditions of rice puffing - review. Czech J. Food Sci. 2005;23(1):1-11. doi: 10.17221/3365-CJFS.
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