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1 Ergebnisse
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Optimizing the texture and retrogradation properties of Nia..:
Nianjie FENG
;
Shimiao TANG
;
Mengzhou ZHOU
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005005101&lng=en&tlng=en. , 2019
Link:
https://doi.org/10.1590/fst.02618
RT Journal T1 <Title>Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:2b556c66b9da4dca9a52294a112d66b1&Exemplar=1&LAN=DE A1 Nianjie FENG A1 Shimiao TANG A1 Mengzhou ZHOU A1 Zhejuan LV A1 Yuanyuan CHEN A1 Panheng LI A1 Qian WU PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2019 K1 fermentation K1 Niangao (rice cake) K1 retrogradation K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005005101&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/fst.02618 DO https://doi.org/10.1590/fst.02618 SF ELIB - SuUB Bremen
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