Determination of Moisture Sorption Isotherms of Jasmine Rice Crackers Using BET and GAB Models.
- Published in:
- Food Science & Technology International, 2006, v. 12, n. 6, p. 459, doi. 10.1177/1082013206072622
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- Article
Works matching DE "RICE crackers"
Results: 4
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Effects of rheological properties of rice dough during manufacture of rice cracker on the quality of the end product.
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- Journal of Texture Studies, 2019, v. 50, n. 2, p. 139, doi. 10.1111/jtxs.12380
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- Article
3
Quality Evaluation of Rice Crackers Based on Physicochemical Measurements.
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- Bioscience, Biotechnology & Biochemistry, 2012, v. 76, n. 4, p. 794, doi. 10.1271/bbb.110931
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- Article
4
The effects of protein isolates and hydrocolloids complexes on dough rheology, physicochemical properties and qualities of gluten-free crackers.
- Published in:
- Food Science & Nutrition, 2016, v. 4, n. 2, p. 143, doi. 10.1002/fsn3.266
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- Article