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Impact of heat-moisture treatment applied to brown rice flour on the quality and digestibility characteristics of Korean rice cake
Effect of heat-moisture treatment (HMT) of brown rice flour on the quality and digestibility of Korean rice cake (jeolpyeon) was investigated. Brown rice flour with 20% moisture content was heat-moisture treated at 100–110 °C for 1–2 h, and subsequently cooled to 4 °C for 1–2 h. The lightness of HMT...
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| Udgivet i: | Food Sci Biotechnol |
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| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer Singapore
2017
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049718/ https://ncbi.nlm.nih.gov/pubmed/30263695 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0151-x |
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