Effects of rheological properties of rice dough during manufacture of rice cracker on the quality of the end product-Reference-Cited by-同舟云学术

Effects of rheological properties of rice dough during manufacture of rice cracker on the quality of the end product

Published:2018-12-09 Issue:2 Volume:50 Page:139-147
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Takei Ryo¹^ORCID,Maruyama Kentaro¹,Washio Hideaki¹,Watanabe Toshiyuki¹,Takahashi Tsutomu²

Affiliation:

1. Rice Research CenterKAMEDA SEIKA CO., LTD. Niigata Japan

2. Department of Mechanical EngineeringNagaoka University of Technology Nagaoka Japan

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12380

Reference22 articles.

1. Incorporation of carrot pomace powder in wheat flour: effect on flour, dough and cookie characteristics

2. Asian Foods

3. Gelatinization, retrogradation and disintegration of starch during the process of making glutinous rice cake;Arisaka M.;Journal of the Japanese Society for Food Science and Technology‐Nippon Shokuhin Kagaku Kogaku Kaishi,1991

4. Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design

5. Frozen dough bread: Quality and textural behavior during prolonged storage – Prediction of final product characteristics

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