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1 Ergebnisse
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Texture properties of rice cakes made of rice flours treate..:
Kim, Yang
;
Kim, Young-Lim
;
Trinh, Khanh Son
..
Food Science and Biotechnology. 21 (2012) 6 - p. 1707-1714 , 2012
Link:
https://doi.org/10.1007/s10068-012-0227-6
RT Journal T1
Texture properties of rice cakes made of rice flours treated with 4-α-glucanotransferase and their relationship with structural characteristics
UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s10068-012-0227-6&Exemplar=1&LAN=DE A1 Kim, Yang A1 Kim, Young-Lim A1 Trinh, Khanh Son A1 Kim, Yong-Ro A1 Moon, Tae Wha PB Springer Science and Business Media LLC YR 2012 SN 1226-7708 SN 2092-6456 JF Food Science and Biotechnology VO 21 IS 6 SP 1707 OP 1714 LK http://dx.doi.org/https://doi.org/10.1007/s10068-012-0227-6 DO https://doi.org/10.1007/s10068-012-0227-6 SF ELIB - SuUB Bremen
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