Results 91 to 100 of about 862 (104)

Textural Evaluation of Rice Cake by Chewing and Swallowing Measurements on Human Subjects

Bioscience, Biotechnology and Biochemistry, 2007
Kaoru Kohyama, Hiroko Sawada, Fumiyo Hayakawa   +2 more
exaly  

Production of black rice cake using ground black rice and medium‐grain brown rice

International Journal of Food Science and Technology, 2008
Jong-Bang Eun
exaly  

Physicochemical, antioxidant and sensory characteristics of chiffon cake prepared with black rice as replacement for wheat flour

LWT - Food Science and Technology, 2017
Jeng-Leun Mau
exaly  

Intake of a Mixture of Sake Cake and Rice Malt Increases Mucin Levels and Changes in Intestinal Microbiota in Mice

Nutrients, 2020
Hiroko Maruki-Uchida, Shinji Okada, Tsudoi Toyoda   +2 more
exaly  

Starch Properties of <i>Waxy</i> Rice Cultivars Influencing Rice Cake Hardening

Japan Journal of Food Engineering, 2011
Naoko Fujita, Kyoko Ishikawa
exaly  

A Literature Review Investigation Collecting and Cooking Methods of Tteok (Rice Cake) in 「Gyuhapchongseo」

The Korean Journal of Food and Nutrition, 2012
exaly  

Characterization of Viscoelastic Properties of Rice Cake.

Food Science and Technology Research, 1997
exaly  

Development of Rapid Measuring Method on Rice-cake Hardness in Waxy Rice

Breeding Science, 2003
Kazuhiko Ishizaki, Takaaki Matsui
exaly  

Structural Characterization of Rice Starch in Rice Cake Modified by Thermus scotoductus 4‐α‐Glucanotransferase (TSαGTase)

Journal of Food Science, 2007
exaly  

Rice Cake Production using Long-grain and Medium-grain Brown Rice

Journal of Food Science, 1992
exaly