Rice flour — A functional ingredient for premium crabstick

Author:

Hur Sungik,Cho Suengmok,Kum Jun-Seok,Park Jae W.,Kim Dong-Soo

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference34 articles.

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2. Park JW. Surimi seafood: Products, market, and manufacturing. pp. 375–434. In: Surimi and Surimi Seafood. 2nd ed. Park JW (ed). CRC Press, Inc., Boca Raton, FL, USA (2005)

3. Hwang SC. Surimi and surimi seafood market in Korea. pp. 54–55. In: The 11th Surimi Industry Forum. April 12, The Loft at Red Building, Astoria, OR, USA. Oregon State University & U.S. Surimi and Surimi Seafood Industries, Astoria, OR, USA (2011)

4. Busch S. Nutrition information on rice. Available from: http://www.livestrong.com/article/42145-nutrition-information-rice . Accessed Dec. 22, 2010.

5. Oh JH, Kim MJ, Yoo BS. Dynamic rheological properties of rice flour-starch blends. Starch/Starke 62: 321–325 (2010)

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