Quality and Digestibility Characteristics of Rice Cake with Germinated Brown Waxy Rice-Reference-Cited by-同舟云学术

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Quality and Digestibility Characteristics of Rice Cake with Germinated Brown Waxy Rice

Published:2016-09-30 Issue:9 Volume:45 Page:1310-1315
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Kim Min-Ji,Lee Su-Jin,Choi Young-Hee,Son Dong-Hwa,Chung Hyun-Jung

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201630765903738.pdf

Reference21 articles.

1. Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle

2. In vitro starch digestibility and pasting properties of germinated brown rice after hydrothermal treatments

3. Effect of soaking and gaseous treatment on GABA content in germinated brown rice

4. Quality Properties of Sulgi with Different Mixed Ratio of Brown Rice Flour and Germinated Brown Rice Flour

Cited by 1 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 of mirchal glutinous rice flour based on soaking time;Korean Journal of Food Preservation;2022-02

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