Effects of Various Steeping Periods on Physical and Sensory Characteristics of Yukwa (Korean Rice Snack)
暂无分享,去创建一个
[1] Park Yoon-Jung. Effect of Nitrogen Gas Packing and gamma-Oryzanol Treatment on the Shelf Life of Yukwa(Korean Traditional Snack) , 2000 .
[2] A. Noomhorm,et al. Effect of Aging on the Quality of Glutinous Rice Crackers , 1997 .
[3] H. Heymann,et al. SENSORY AND PHYSICAL PROPERTIES OF EXTRUDED POTATO PUFFS , 1996 .
[4] Hildegarde Heymann,et al. SENSORY PROPERTIES OF EXTRUDED CORN MEAL RELATED TO THE SPATIAL DISTRIBUTION OF PROCESS CONDITIONS , 1994 .
[5] R. Chinnaswamy. Basis of cereal starch expansion , 1993 .
[6] F. Hsieh,et al. Puffing of rice cakes as influenced by tempering and heating conditions , 1989 .
[7] Dong-Hwa Shin,et al. Quality Characteristics of Yukwa (Popped Rice Snack) made by Different Varieties of Rice , 1989 .
[8] M. Hanna,et al. Optimum Extrusion-Cooking Conditions for Maximum Expansion of Corn Starch , 1988 .
[9] Cherl-Ho Lee,et al. A Literature Review on Traditional Korean Cookies, Hankwa , 1987 .
[10] Young Gul Kim,et al. Dispersion of supported platinum catalysts in oxygen I. Experimental evidences of redispersion , 1985 .
[11] M. Bean,et al. Some physicochemical and food aplplication characteristics of California waxy rice varieties. , 1984 .
[12] K. Kulp,et al. Steeping of Wheat at Various Temperatures – Effects on Physicochemical Characteristics of the Starch , 1978 .