Optimum conditions of rice puffing - review

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

Czech Journal of Food Sciences, 2005, vol. 23, issue 1, 1-11

Abstract: 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 (search for similar items in EconPapers)
Date: 2005
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:23:y:2005:i:1:id:3365-cjfs

DOI: 10.17221/3365-CJFS

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