Staling of cake prepared from rice flour and sticky rice flour

Food Chemistry

Volumn 104, Issue 1, 2007, Pages 53-58

  Ji, Ying ^a,b   Zhu, Kexue ^a,b   Qian, Haifeng ^a,b   Zhou, Huiming ^a,b  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Cake; Differential scanning calorimetry; Staling; Texture

Indexed keywords

AMYLOPECTIN; MIGAO; STARCH; UNCLASSIFIED DRUG;

ARTICLE; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; FLOUR; FOOD QUALITY; FOOD SPOILAGE; MOISTURE; NONHUMAN; RICE; ROOM TEMPERATURE; SURFACE PROPERTY; THERMOGRAPHY; WATER VAPOR;

EID: 34147126397     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.072     Document Type: Article

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