[1]. Movahhed, S., Saadat, S., and Ahmadi Chenarbon, H. 2019. Effect of guar and arabic gums on qualitative properties of extruded rice. Journal of Food Process Engineering. 42(2): e12959. https://doi.org/10.1111/jfpe.12959
[2]. Ti, H., Zhang, R., Zhang, M., Wei, Z., Chi, J., Deng, Y., and Zhang, Y. 2015. Effect of extrusion on phytochemical profiles in milled fractions of black rice. Food Chemistry. 178: 186-194. https://doi.org/10.1016/j.foodchem.2015.01.087
[3]. Hussain, S. Z., Singh, B., and Rather, A. H. 2014. Efficacy of micronutrient fortified extruded rice in improving the iron and vitamin a status in Indian school children. International Journal of Agricultural Science and Food Technology. 5(3): 227-238.
[4]. Olufemi Awolu, O., Morayo Oluwaferanmi, P., Iyanuoluwa Fafowora, O., and Funmilayo Oseyemi, G. 2015. Optimization of the extrusion process for the production of ready-to eat snack from rice, cassava and kersting's groundnut composite flours. LWT- Food Science and Technology. 64: 18-24.
[5]. Movahhed, S., Mohammadi Golchin, F., Eshaghi, M. R., and Ahmadi Chenarbon, H. 2021. Mathematical modeling of weight loss and crust temperature of toast bread containing guar gum during baking process. Food Science & Nutrition. 9(1): 272-281.
[6]. Becker, F. S., Eifert, E. C., Junior, M. S. S., Tavares, J. S., and Carvalho, A. V. 2014. Physical and functional evaluation of extruded flours obtained from different rice genotypes. Ciência e Agrotecnologia. 38(4): 367-374. https://doi.org/10.1590/S1413-70542014000400007
[7]. Movahhed, S. 2017. Technology of Supplementary Cereal Products. Academic Center for Education, Culture and Research of Ardabil Province Press. 29-35.
[8]. Movahhed, S., Zolelmein, A., Azizi, M. H., and Ahmadi Chenarbon, H. 2019. Assessment of simultaneous addition of sucrose and xanthan effects on the thermal, pasting, and rheological behavior of corn starch. Journal of Texture Studies. 51(3): 453-463.
[9]. Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., and Biliaderis, C. G. 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Food Engineering. 79:1033-1047.
[10]. Mishra, A., Mishra, H. N., and Rao, P. S. 2012. Preparation of rice analogues using extrusion technology. International Journal of Food Science and Technology. 47: 1789-1797. https://doi.org/10.1111/j.1365-2621.2012.03035.x
[11]. Sinja Mayer, A., Jochen Weiss, A., and David Julian, M. 2013. Behavior of vitamin E acetate delivery systems under simulated gastrointestinal conditions: Lipid digestion and bioaccessibility of low-energy nanoemulsions. Journal of Colloid and Interface Science.404: 215–222. https://doi.org/10.1016/j.jcis.2013.04.048
[12]. Anonymous. 2003. Approved methods of analysis of the American Association of Cereal Chemists (10thed.), In. St. Paul.
[13]. Anonymous. 2007. Iranian National Standard, No: 3213. Institute of Standard and Industrial Research of Iran. Extruded Rice.
[14]. Ravindran, G., Carr, A., and Hardacre, A. 2011. A comparative study of the effects of three galactomannans on the functionality of extruded pea-rice blends. Food Chemistry. 124: 1620-1626. https://doi.org/10.1016/j.foodchem.2010.08.030
[15]. Movahhed, S., Rozbahani, A., and Ahmadi Chenarbon, H. 2019. Mathematical modeling of hydrodynamic properties of lime (Mexican lime). Journal of Food Process Engineering. 42(4): e13054. doi.org/10.1111/jfpe.13054
[16]. Liu, C., Zhang, Y., Liu, W., Wan, J., Wang, W., Wu, L., Zuo, N., Zhou, Y., and Yin, Z. 2011. Preparation, physicochemical and texture properties of texturized rice produce by improved extrusion cooking technology. Journal of Cereal Science. 54: 473-480. https://doi.org/10.1016/j.jcs.2011.09.001
[17]. González-González, R. M., Barragán-Mendoza, L., Peraza-Campos, A, L., Muñiz-Valencia, R., Ceballos-Magana, S. G., and Parra-Delgado, H. 2019. Validation of an HPLC-DAD method for the determination of plant phenolics. Revista Brasileira de Farmacognosia. 29(5): 689-693. https://doi.org/10.1016/j.bjp.2019.06.002
[18]. Anonymous. 2000. Iranian National Standard, No: 2814. Institute of Standard and Industrial Research of Iran. Extruded Rice.
[19].Ranjbar, S., Basiri, A. R., Elhamirad, A. H., Sharifi, A., and Ahmadi Chenarbon, H. 2018. Effect of hydrocolloids on physicochemical, sensory and textural properties of reconstructed rice grain by extrusion cooking technology. Journal of Food Measurement and Characterization. 12(3): 1622-1632.
[20]. Movahhed, S., Mirzaei, M., Asadollahzadeh, M. J., and Ahmadi Chenarbon, H. 2021. Effect of carboxy methyl cellulose and locust bean gums on some of physicochemical, mechanical and textural properties of extruded rice. Journal of Texture Studies. 52(1): 91-100. https://doi.org/10.1111/jtxs.12563
[21]. Hazarika, E. B., Borah, A., and Mahanta, C. L. 2013. Optimization of extrusion cooking conditions and characterization of rice (Oryza sativa)-sweet potato (Ipomoea batatas) and rice-yam (Dioscorea alata) based RTE products. Agricultural Sciences. 4(9B): 12-22.
[22]. Wang, J. P., Zhou, A, H., Yu Jin, Z., Jun Xie, Z., Ning Zhuang, H., and Kim, J. M. 2013. Emulsifiers and thickeners on extrusion-cooked instant rice product. Journal of Food Science and Technology. 50(4): 655-666.https://doi.org/ 10.1007/s13197-011-0400-6
[23]. Yoo, J., Alavi, S., Adhikari, K., Haub, M. D., Aberle, R. A., and Huber, G. 2013. Rice-shaped extruded kernels: physical, sensory, and nutritional properties. International Journal of Food Properties. 16: 301-321. https://doi.org/10.1080/10942912.2010.495042
[24]. Sirirat, S., Charutogon, C., and Rungsardthong, V. 2005. Preparation of rice vermicelli by direct extrusion. Journal of KMITNB. 15(1): 39-45.
[25]. Rosell, C. M., Rojas, J. A., Benedito de Barber, C. 2001. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids. 15:75-81.
[26]. Movahhed, S., Kakaei, E., and Ahmadi Chenarbon, H. 2017. Effect of hydroxy propyl methyl cellulose gum on qualitative properties of free gluten baguette bread contain equal proportion of corn flour and potato flour. Iranian Food Science and Technology Research Journal. 13(4): 575-583.