Results 81 to 90 of about 862 (104)
Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure. [PDF]
GelsLiu C, Dai B, Luo X, Song H, Li X.
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Journal of Forensic Radiology and Imaging, 2016
Reported risk factors for food/foreign body asphyxia include old age, poor dentition, and certain types of foods. The present report describes a rare autopsy case of a Japanese patient who ate mochi, a traditional rice cake, and died of asphyxiation.
Akihito Usui +5 more
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Reported risk factors for food/foreign body asphyxia include old age, poor dentition, and certain types of foods. The present report describes a rare autopsy case of a Japanese patient who ate mochi, a traditional rice cake, and died of asphyxiation.
Akihito Usui +5 more
openaire +1 more source
Study on the Perception of Implicit Indication When Collaborating with an Artificial Agent
Proceedings of the 10th International Conference on Human-Agent Interaction, 2022Lena Guinot, Kozo Ando, Hiroyasu Iwata
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Reconstruction Image of Small Bowel Obstruction (SBO) Due To Japanese Rice Cake (Mochi)
International Journal of Case Reports and Clinical Images, 2022openaire +1 more source
Endoscopic removal of a sharp foreign body embedded in Japanese-style rice cake: A case report
Progress of Digestive EndoscopyShumpei Wasaki +5 more
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Rice Cake Ileus - A Rare and Ethnic but Important Disease Status in East-Southern Asia
Internal Medicine, 2011Tomofumi Miura +2 more
exaly
Starch Retrogradation in Rice Cake: Influences of Sucrose Stearate and Glycerol
Foods, 2020Hyun-Wook Choi +2 more
exaly