Rice flour

• » Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products.
• » Impact of proteins on pasting and cooking properties of waxy and non-waxy rice.
• » Extruded rice flour as a gluten substitute in the poduction of rice bread.
• » Consumer-based optimization of a third-generation product made from peanut and rice flour.
• » Development of bakery products for greater adult consumption based on wheat and rice flour.
• » Evaluation of rice flour for use in vanilla ice.