Supression Functions of Retrogradation in Korean Rice Cake(Garaeduk) by Various Surfactants
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200411922608664.pdf
Reference28 articles.
1. Functions of Various Hydrocolloids as Anticaking Agents in Korean Rice Cakes
2. Starch retrogradation
3. Retrogradation of starch and the role of its components
4. Retrogradation of Amaranth Starch at Different Storage Temperatures and the Effects of Salt and Sugars
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4. Effect of Grapefruit Seed Extracts and Acid Regulation Agents on the Qualities of Topokkidduk;Journal of the Korean Society of Food Science and Nutrition;2013-06-30
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