Effects of particle size of glutinous rice flour on the quality attributes of sweet dumplings-Reference-Cited by-同舟云学术

Effects of particle size of glutinous rice flour on the quality attributes of sweet dumplings

Published:2022-01-28 Issue:3 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Lin Zexue¹²,Huang Junrong²,Kawakami Koji³,Liu Hongjin³,Fujishima Tsuyoshi³,Qin Wanyu¹,Geng Dong‐Hui¹,Wang Lili¹^ORCID,Liu Liya¹,Wang Fengzhong¹,Tong Li‐Tao¹^ORCID

Affiliation:

1. Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing China

2. School of Food and Biological Engineering Shaanxi University of Science and Technology Xi’an China

3. SATAKE CORPORATION Hiroshima‐shi Japan

Funder

National Natural Science Foundation of China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16388

Reference29 articles.

1. A comparison in rheological, thermal, and structural properties between Indian Basmati and Egyptian Giza rice flour dispersions as influenced by particle size