Texture properties of rice cakes made of rice flours...

Food Science and Biotechnology 2012 / 12 Vol. 21; Iss. 6

Texture properties of rice cakes made of rice flours treated with 4-α-glucanotransferase and their relationship with structural characteristics

Yang Kim, Young-Lim Kim, Khanh Son Trinh, Yong-Ro Kim, Tae Wha Moon
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Volume:
21
Language:
english
DOI:
10.1007/s10068-012-0227-6
Date:
December, 2012
File:
PDF, 370 KB
english, 2012
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