Loading...
Influence of honey types and heating treatment on the rheological properties of glutinous rice flour gels
Present study compared the rheological properties of glutinous rice flour (GRF) gel (33.3%, w/v) added with raw bee honey (RBH) or stingless bee honey (SBH) with/without heating treatment. RBH (diatase activity: 12.14 Schade) and SBH (1.53 Schade) significantly reduced the network of GRF gel by lowe...
Na minha lista:
| Udgivet i: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2019
|
| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6443974/ https://ncbi.nlm.nih.gov/pubmed/30996444 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03691-z |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|