تحميل...
Effect of steaming, freezing, and re-steaming on the texture properties of non-glutinous rice cakes
The effects of steaming time (6, 8, and 10 min), freezing storage period, and re-steaming for thawing on the textural properties of non-glutinous rice cakes (baekseolgi) were investigated. As the steaming time increased, the rice cakes softened. In particular, the sample that was steamed for 10 min...
محفوظ في:
| الحاوية / القاعدة: | Food Sci Biotechnol |
|---|---|
| المؤلفون الرئيسيون: | , , , , , , , , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
The Korean Society of Food Science and Technology
2016
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049124/ https://ncbi.nlm.nih.gov/pubmed/30263374 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0170-z |
| الوسوم: |
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