Results 201 to 210 of about 131,906 (234)
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Production of black rice cake using ground black rice and medium‐grain brown rice
International Journal of Food Science & Technology, 2008SummaryPuffed rice cakes were produced from a blend of ground black rice (GBR) and medium‐grain brown rice (GMBR) by using a rice cake machine. Effects of moisture content, heating temperature and heating time on quality of the black rice cake were investigated.
Jin‐Cheol Lee +3 more
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Microbiological characteristics of cake prepared from rice flour and sticky rice flour
Food Control, 2007Abstract Microbiological, chemical and sensory changes in MiGao (a traditional Chinese steamed cake) were studied during five days of storage at 25 °C. Microorganisms examined for were: Enterobactericeae, lactic acid bacteria, Gram-positive, catalase-positive cocci, Staphylococcus aureus, Bacillus strains, yeasts and moulds, and pH and moisture ...
Ying Ji +3 more
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Gastrointestinal disorders by rice cake: eight cases
2018Aims and objectives: Rice cake ("mochi") is one of popular traditional foods in Japan. It is made of glutinous rice pounded into paste and molded into shape. It is eaten throughout the year, but especially a lot in the New Year.
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Webbing Design Analysis for Rice Cake Casing
International Journal of Engineering Trends and Technology, 2021Mohd Farriz Basar +3 more
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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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A review of egg replacement in cake production: Effects on batter and cake properties
Trends in Food Science and Technology, 2021Gamze Nil Yazici
exaly
Exploration of the functionality of sugars in cake-baking, and effects on cake quality
Critical Reviews in Food Science and Nutrition, 2021Louise Slade, Meera Kweon, Harry Levine
exaly
EFFECTS OF DIFFERENT ADDITIVES ON RICE CAKE TEXTURE AND CAKE STALING
Journal of Texture Studies, 2010YING JI +5 more
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