Rheological characteristics and texture attributes of glutinous rice cakes (mochi)

Journal of Food Engineering

Volumn 74, Issue 3, 2006, Pages 314-323

  Chuang, George Chao Chi ^a   Yeh, An I ^b  

^a MINGDAO UNIVERSITY   (Taiwan)

^b NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Rheological properties; Sensory; Texture profile analysis; Waxy rice

Indexed keywords

FOOD PRODUCTS; HARDNESS; TEXTURES; WATER;

RHEOLOGICAL PROPERTIES; SENSORY; TEXTURE PROFILE ANALYSIS; WAXY RICE;

RHEOLOGY;

EID: 31644439046     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.03.001     Document Type: Article

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