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A general Hobby-Rice Theorem and cake cutting
Israel Journal of Mathematics, 2001Let \(E\) be a separable Banach space, \(X\) a Borel subset of \(E\), and \(\mu\) a non atomic \(\sigma\)-finite Borel measure on \(X\). The author extends to this context a theorem of \textit{C. R. Hobby} and \textit{J. R. Rice} [Proc. Am. Math. Soc. 16, 665-670 (1965; Zbl 0142.09802)]. If \(G\) is an \(m\) - dimensional subspace of \(L_{1}(X,\sum,\mu)
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Capsule‐Packed Freezing of Cooked Rice and Glutinous Rice Cakes
Journal of Food Science, 1983ABSTRACT Cooked rice and commercial glutinous rice cakes were frozen by a capsule‐packed freezing method we developed, then stored. Characteristics of samples frozen by this new method were compared with those of samples frozen in deep freezers (–20°C and –50°C), or chilled in an ordinary (5°C) or Cold Fog refrigerator (0°C ...
H. MITSUDA +3 more
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Food Engineering Progress, 2018
The effects of the water content in rice cake and the acid concentration of the acidulant on the acid soaking characteristics of rice cakes for tteokbokki were investigated in this study. Mixture ratio (rice flour : water) varied among 6.0:4.0, 5.5:4.5, and 5.7:4.3, with two acid concentrations (5% and 10%).
Hwabin Jung +6 more
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The effects of the water content in rice cake and the acid concentration of the acidulant on the acid soaking characteristics of rice cakes for tteokbokki were investigated in this study. Mixture ratio (rice flour : water) varied among 6.0:4.0, 5.5:4.5, and 5.7:4.3, with two acid concentrations (5% and 10%).
Hwabin Jung +6 more
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The structure and properties of puffed rice cakes
2012Puffed cereal grains are common food ingredients and rice cakes are increasingly popular. Relatively little has been published regarding the optimal conditions for the processing of the cakes, the mechanism of puffing or the adhesion of rice grains during processing.
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Effect of Variations on Rice Flour Cake
Journal of the American Dietetic Association, 1965G E, GOERTZ, A S, HOOPER, P J, ROGERS
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Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2004
Okano, Setuko, Hotta, Chizuko
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Okano, Setuko, Hotta, Chizuko
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EFFECTS OF DIFFERENT ADDITIVES ON RICE CAKE TEXTURE AND CAKE STALING
Journal of Texture Studies, 2010YING JI +5 more
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