Improving quality attributes of sweet dumplings by germination: Effect of glutinous rice flour microstructure and physicochemical properties-Reference-Cited by-同舟云学术

Improving quality attributes of sweet dumplings by germination: Effect of glutinous rice flour microstructure and physicochemical properties

Published:2021-12 Issue: Volume:44 Page:101445
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Wang Hongwei,Zhang Jing,Wang Rui,Liu Xingli,Zhang Yanyan,Sun Jianwei,Su Ling,Zhang Hua

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference34 articles.

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3. Germinated brown rice and its bio-functional compounds;Cho;Food Chemistry,2016

4. Effects of germination on the nutritive value and bioactive compounds of brown rice breads;Cornejo;Food Chemistry,2015

5. Granule size distribution and rheological behavior of heated modified waxy and unmodified maize starch dispersions;Da Silva;Journal of Texture Studies,1997

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