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.
Cite
CITATION STYLE
APA
Hoke, K., Houšová, J., & Houška, M. (2005). Optimum conditions of rice puffing. Czech Journal of Food Sciences. Institute of Agricultural and Food Information. https://doi.org/10.17221/3365-cjfs
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