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Effects of milling methods on the properties of glutinous rice flour and sweet dumplings
Glutinous rice flour (GRF) was prepared using three milling process (wet milling, low temperature impact milling (dry milling), and roller milling (dry milling)) to investigate their effects on the physicochemical properties of glutinous rice flour and sweet dumplings prepared with that flour. Resul...
Tallennettuna:
| Julkaisussa: | J Food Sci Technol |
|---|---|
| Päätekijät: | , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer India
2020
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8021671/ https://ncbi.nlm.nih.gov/pubmed/33897021 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04696-9 |
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