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Cereal Chemistry

Volumn 79, Issue 3, 2002, Pages 387-391

Flavor retention and physical properties of rice cakes prepared from coated rice grain

(3) Klamczynski, A P a Glenn, G M a Orts, W J a

a WESTERN REGIONAL RESEARCH CENTER (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COATED MATERIALS; EMULSIFICATION; EMULSIONS; FLAVOR COMPOUNDS; FRUITS; STARCH;

CAKE SURFACES; COATING MATERIAL; CORN STARCH; FLAVOR VOLATILES; FLAVOUR RETENTIONS; HIGH FLEXURAL STRENGTH; JET COOKED; RICE GRAINS; STARCH POWDERS; WATER BATHS;

COATINGS;

STARCH;

ARTICLE; COOKING; FLAVOR; FOOD INDUSTRY; FOOD QUALITY; RICE; SHELF LIFE; SURFACE PROPERTY; VISCOSITY;

ALLIUM CEPA; MALUS X DOMESTICA; MYRRHIS ODORATA; ZEA MAYS;

EID: 0036098035 PISSN: 00090352 EISSN: None Source Type: Journal
DOI: 10.1094/CCHEM.2002.79.3.387 Document Type: Article

Times cited : (3)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.