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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...
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| Gepubliceerd in: | J Food Sci Technol |
|---|---|
| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Springer India
2020
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| Onderwerpen: | |
| Online toegang: | 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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