New uses for old grains. (rice and flaxseed): An article from: Food Processing
Book Details
Author(s)Ann Juttelstad
PublisherPutman Media, Inc.
ISBN / ASINB000985LLQ
ISBN-13978B000985LL2
AvailabilityAvailable for download now
Sales Rank14,529,387
MarketplaceUnited States 🇺🇸
Description
This digital document is an article from Food Processing, published by Putman Media, Inc. on February 1, 1998. The length of the article is 521 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
From the supplier: Rice and flaxseed offer food manufacturers several functionality and nutritional advantages. Parboiled rice is increasingly being used as a resistant starch in explosion puffing and instantization applications for making snacks and home meal replacement products. Flaxseed, which contains high omega-3 fatty acids, is increasingly being used as a substitute for fish oils for making baked products.
Citation Details
Title: New uses for old grains. (rice and flaxseed)
Author: Ann Juttelstad
Publication:Food Processing (Magazine/Journal)
Date: February 1, 1998
Publisher: Putman Media, Inc.
Volume: v59 Issue: n2 Page: p46(1)
Distributed by Thomson Gale
From the supplier: Rice and flaxseed offer food manufacturers several functionality and nutritional advantages. Parboiled rice is increasingly being used as a resistant starch in explosion puffing and instantization applications for making snacks and home meal replacement products. Flaxseed, which contains high omega-3 fatty acids, is increasingly being used as a substitute for fish oils for making baked products.
Citation Details
Title: New uses for old grains. (rice and flaxseed)
Author: Ann Juttelstad
Publication:Food Processing (Magazine/Journal)
Date: February 1, 1998
Publisher: Putman Media, Inc.
Volume: v59 Issue: n2 Page: p46(1)
Distributed by Thomson Gale
