Effects of ingredients on the characteristics of rice cakes

Journal of the Science of Food and Agriculture

Volumn 76, Issue 3, 1998, Pages 464-468

  Mohamed, Suhaila ^a   Hamid, Norhasimah Abdul ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Amylose amylopectin; Egg; Emulsifier; Expansion; Fat; Gluten; Milk; Protein; Rice cakes (apam); Salt; Soya; Sugar; Texture; Wh ey

Indexed keywords

AMYLOPECTIN; AMYLOSE; BAKING POWDER; COOKING; EGG; GLUTEN; MEASUREMENT; OVALBUMIN; RICE; SKIMMED MILK; SOYBEAN PROTEIN; SUGAR; WATER; WHEY; YEAST;

EID: 0031951302     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199803)76:3<464::AID-JSFA971>3.0.CO;2-B     Document Type: Article

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