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Development of puffed ginseng-rice snack from ginseng powder and map rice flour using steam and compression process
A new manufacturing method for producing a puffed ginseng-rice snack (PGRS) was developed using ginseng powder and map rice flour through a steam and compression process (SCP). The physical and sensory properties of the PGRS were characterized. The pellets for puffing were prepared from ginseng powd...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer-Verlag
2012
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550922/ https://ncbi.nlm.nih.gov/pubmed/24425934 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0626-y |
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