Comparative properties of cakes prepared from rice flour and wheat flour

European Food Research and Technology

Volumn 211, Issue 2, 2000, Pages 117-120

  Varavinit, Saiyavit ^a   Shobsngob, Sujin ^a  

^a MAHIDOL UNIVERSITY   (Thailand)

Author keywords

Cake; Rice cake; Rice flour; Wheat flour

Indexed keywords

EID: 2342592131     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002179900124     Document Type: Article

References (4)

1. Varavinit S, Shobsngob S (1996) FFI J Jp 168:78-82
2. AOAO (1990) Official method of analysis: protein, 15th edn. Association of Official Analytical Chemists, Arlington, pp781
3. AOAC (1990) Official method of analysis: fat, 15th edn. Association of Official Analytical Chemists, Arlington, pp 780
4. AOAC (1990) Official method of analysis: moisture and ash, 15th edn. Association of Official Analytical Chemists, Arlington, pp 777