The cooking behavior of milled rice pasta suggests that extrusion at high temperature created a new macromolecular structure that was more hydrophilic, and therefore, more suited to absorb a higher amount of water (75.9%).
The cookingbehavior of milled rice pasta suggests that extrusion at hightemperature created a new macromolecular structure that wasmore hydrophilic, and therefore, more suited to absorb a higheramount of water (75.9%).