Effect of steaming, freezing, and re-steaming on the texture properties of non-glutinous rice cakes

Author:

Choi Eunhye,Jo Hye-Eun,Sohn Kee Hyuk,Kang Tae-Young,Kim Bumsik,Lee Kang Pyo,Han Jung Sook,Lee Suyong,Ko Sanghoon

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference18 articles.

1. Ha MS, Roh Y-W, Hong K-P, Kang Y-S, Jung D-C, Kim K-H, Park S-K, Ha S-D, Bae D-H. Textural properties of processed foods produced from newly developed non-glutinous rice cultivars. Food Sci. Biotechnol. 16: 789–795 (2007)

2. Choi B, Kum J, Lee H, Park J. Quality characteristics of rice cake (Backsulki) according to milling type and particle size. Korean J. Food Preserv. 12: 230–234 (2005)

3. Kim DH, Lim Y-T, Park Y-J, Yeon S-J, Jang K-I. A ntioxidant act ivit ies and physicochemical properties of tteokbokki rice cakes containing cinnamon powder. Food Sci. Biotechnol. 23: 425–430 (2014)

4. Masi P. Characterization of history-dependent stress-relaxation behavior of cheeses. J. Texture Stud. 19: 373–388 (1989)

5. Chu CF, Peleg M. The compressive behavior of solid food specimens with small height to diameter ratios. J. Texture Stud. 16: 451–464 (1986)

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