Evaluation of quality characteristics of rice cakes containing different varieties of bananas-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Evaluation of quality characteristics of rice cakes containing different varieties of bananas

Published:2023-06-02 Issue:1 Volume:26 Page:1445-1456
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Hsu Shu Chen¹,Huang Ying Che²,Chou Chin Fu³^ORCID

Affiliation:

1. Bachelor Degree Program in Food Safety/Hygiene and Laboratory Science, Chang Jung Christian University, Tainan City, Taiwan (R.O.C.)

2. Department of Food Science and Nutrition, Meiho University, Pingtung, Taiwan (R.O.C.)

3. Master Degree Program in Safety and Health Science, Chang Jung Christian University, Tainan City, Taiwan (R.O.C.)

Funder

Chang Jung Christian University

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2219858

Reference39 articles.

1. Physicochemical Properties of Rice (Oryza Sativa L.) Flour and Starch of Two Indonesian Rice Varieties Differing in Amylose Content;Anugrahati N. A.;Int. Food Res. J,2017

2. Texture, microstructure and in-vitro starch digestibility of waxy rice cooked with hydrocolloids

3. Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties-A Review

4. Characterization and Starch Properties of a Waxy Mutant in Japonica Rice Kitaake

5. Physical properties and cooking quality of extruded restructured rice: impact of water temperature and water level

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP