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Phenomenological analysis on whipping behavior of rice flour batter
ABSTRACT: In this study, the bubbles in rice flour batter were investigated under a constant temperature, because the bubble size distribution is important for the control of food texture. We obtained experimental data using a hand mixer and compared the properties of doughs prepared using six rice...
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| Vydáno v: | J Food Sci |
|---|---|
| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
John Wiley and Sons Inc.
2020
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7756452/ https://ncbi.nlm.nih.gov/pubmed/33159347 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/1750-3841.15452 |
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