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Effects of newly developed waxy rice flour on the quality characteristics and oxidative stability of Korean traditional fried cookie, Yakgwa
The effects of waxy rice flour (WRF) in substitution for wheat flour (WF) on the oil absorption, structure, texture and oxidative stability of traditional Korean fried cookies, Yakgwa, were investigated. Fried cookie prepared with WF showed the greatest oil absorption (20.66%), however, the oil abso...
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| 出版年: | Food Sci Biotechnol |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer Singapore
2018
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6233415/ https://ncbi.nlm.nih.gov/pubmed/30483434 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0432-z |
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