Development of puffed ginseng-rice snack from ginseng powder and map rice flour using steam and compression process-Reference-Cited by-同舟云学术

Development of puffed ginseng-rice snack from ginseng powder and map rice flour using steam and compression process

Published:2012-02-03 Issue:2 Volume:50 Page:399-403
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Hossain Mohammad Alamgir,Shin Cha-Gyun

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-012-0626-y.pdf

Reference25 articles.

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3. Eun JB, Jang EY, Jin TY (2006) Properties of puffed muberry-rice snack, Ppenongtuigi by pellet with mulberry leaf and brown rice flour. Korean J Food Sci Technol 38:756–761

4. Falade KO, Oyedele OO (2010) Effect of osmotic pretreatment on air drying characteristics and colour of pepper (Capsicum spp) cultivars. J Food Sci Technol 47:488–495

5. Fan S, Hsieh F, Huff HE (1999) Puffing of wheat cakes using a rice cake machine. Appl Eng Agr 15:677–684

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