Milling of Glutinous Rice by Semidry Method to Produce Sweet Dumplings-Reference-Cited by-同舟云学术

Milling of Glutinous Rice by Semidry Method to Produce Sweet Dumplings

Published:2015-03-31 Issue:4 Volume:39 Page:330-334
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Tong Li-Tao¹,Gao Xiaoxu¹,Zhou Xianrong¹,Zhong Kui¹,Liu Liya¹,Wang Lili¹,Zhou Sumei¹

Affiliation:

1. Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China

Funder

Special Fund for Agro-scientific Research in the Public Interest

Core Research Budget of the Non-profit Governmental Research Institution

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12223/fullpdf

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4. Rheological characteristics and texture attributes of glutinous rice cakes (mochi);Chuang;J. Food Eng.,2006

5. Asian noodles: History, classification, raw materials, and processing;Fu;Food Res. Int.,2008

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