Effect of Addition of Enzyme-Resistant Rice RS3 on Quality and Textural Characteristics of Madeleine
Author:
Publisher
Korean Association of Human Ecology
Subject
General Medicine
Link
http://ocean.kisti.re.kr/downfile/volume/klsa/HSGHBS/2010/v19n1/HSGHBS_2010_v19n1_191.pdf
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Physicochemical Properties and Cooking Suitability of Mixed Flour Using ‘Baromi2’ Based on Standard Sieve Size;Food Engineering Progress;2024-02-28
2. Quality Characteristics of Madeleine Added with Lentil (Lens culinaris) Powder;Journal of the Korean Society of Food Science and Nutrition;2016-12-31
3. Antioxidative Activity and Quality Characteristics of Rice Madeleine Added with Pine Needle Powder and Extract;Journal of the Korean Society of Food Science and Nutrition;2014-03-31
4. Effects of Oyster Mushroom on Quality of Sulgidduk and Gyeongdan;Journal of the Korean Society of Food Science and Nutrition;2012-09-30
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