Physical and sensory properties of chiffon cake made with rice flour

Korean Journal of Food Science and Technology

Volumn 41, Issue 1, 2009, Pages 69-76

  Kim, Ji Na ^a   Shin, Weon Sun ^a  

^a Hanyang University   (South Korea)

Author keywords

Batter stability; Cake quality; Chiffon cake; Particle size; Rice flour

Indexed keywords

TRITICUM AESTIVUM;

EID: 79959473245     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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