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A study of the quality characteristics of frozen Korean rice cake by using different thawing methods
The characteristics of frozen rice cakes after thawing them using different methods, such as standing at room temperature (NT), running water (RWT), pan-grill (PT), steam (ST), microwave (MWT), and superheated steam thawing (SHST), were compared. Frozen rice cakes treated by MWT or SHST showed the s...
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| Publicado en: | Food Sci Biotechnol |
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| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer Singapore
2018
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6170291/ https://ncbi.nlm.nih.gov/pubmed/30319843 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0376-3 |
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