Works matching DE "RICE cakes"

Results: 69

The Role of Coconut Milk Ratio and Cooling-Reheating Cycle in Resistant Starch Type 5 of Buras as Indonesian Traditional Rice Cake.

Published in:

Trends in Sciences, 2025, v. 22, n. 5, p. 1, doi. 10.48048/tis.2025.9449

By:

Prawira, Muhammad Aditya;
Pranoto, Yudi;
Marseno, Djagal Wiseso;
Sabrina, Aisyah Mutiara

Publication type:

Article

Multiple gastric ulcers caused by a rice cake as an intragastric foreign body.

Published in:

Journal of Gastroenterology, 2006, v. 41, n. 3, p. 282, doi. 10.1007/s00535-005-1755-0

By:

Fujii, Masatoshi;
Sakashita, Masanori;
Wakamura, Kunihiko;
Horimatsu, Takahiro;
Tanaka, Shinwa;
Obata, Daisuke;
Iwamoto, Kazuya;
Okabayashi, Yoshinori

Publication type:

Article

Effect of water activity and temperature on growth of Penicillium citreoviride and Penicillium citrinum on MiGao (rice cake).

Published in:

Canadian Journal of Microbiology, 2007, v. 53, n. 2, p. 231, doi. 10.1139/W06-096

By:

Ying Ji;
Kexue Zhu;
Haifeng Qian;
Huiming Zhou

Publication type:

Article

7 Stem-forming morphological processes.

Published in:

Comprehensive Grammar Library, 2024, n. 443, p. 319

By:

Pebley, Carol J.;
Payne, Thomas E.

Publication type:

Article

Characterization of Waxy Rice Cakes (Mochi) with Rapid Hardening Quality by Instrumental and Sensory Methods.

Published in:

Cereal Chemistry, 2013, v. 90, n. 2, p. 101, doi. 10.1094/CCHEM-05-12-0058-R

By:

Sasaki, Tomoko;
Hayakawa, Fumiyo;
Suzuki, Yasuhiro;
Suzuki, Keitaro;
Okamoto, Kazuyuki;
Kohyama, Kaoru

Publication type:

Article

红豆薏米糕配方优化及品质分析.

Published in:

Journal of Nanchang University (Natural Science), 2024, v. 48, n. 3, p. 271

By:

朱定祥;
史雅凝;
王怡文;
李丹丹

Publication type:

Article

Effects of Rice Bran Treated by Atmospheric Pressure Cooking on the Properties of Indica Rice Flour and the Quality of Rice Cake.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 221, doi. 10.16429/j.1009-7848.2024.11.021

By:

Li Jia;
Wu Nana;
Liu Chun;
Qiao Congcong;
Tian Xiaohong;
Tan Bin

Publication type:

Article

米粉品种和粒度对蛋糕糊力学特性及成品品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 4, p. 262, doi. 10.16429/j.1009-7848.2023.04.025

By:

陈凤莲;
郭银梅;
李欣洋;
贺殷媛;
刘琳琳;
吉语宁;
窦新楝;
安然;
张娜

Publication type:

Article

乳酸菌发酵对混合米粉理化特性及年糕品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 229, doi. 10.16429/j.1009-7848.2023.03.024

By:

王登宇;
孔垂琴;
王冰;
刘琳琳;
石彦国;
范洪臣

Publication type:

Article

Investigation on replacing egg with soy flour and Psyllium seed gum in gluten-free rice cake.

Published in:

Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 143, p. 62, doi. 10.22034/FSCT.20.143.62

By:

Yeganeh, Paniz;
Emamifar, Aryou;
Karami, Mostafa;
Salehi, Fakhreddin

Publication type:

Article

تأثیر پودر کدوحلوایی بر ویژگیهای فیزیکوشیمیایی و حسی کیک اسفنجی بدون گلوتن بر پایه آرد برنج.

Published in:

Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 137, p. 129, doi. 10.22034/FSCT.20.137.129

By:

محمد منصور سمیع;
آریو امامیفر;
و فخرالدین صالحی

Publication type:

Article

تاثیر آرد لوبیای سویای جوانه زده و امواج فراصوت بر ویژگیهای فیزیکوشیمیایی و حسی کیک برنجی بدون گلوتن.

Published in:

Journal of Food Science & Technology (2008-8787), 2023, v. 19, n. 133, p. 211, doi. 10.22034/FSCT.19.133.211

By:

زهرا زنگنه;
آریو امامی فر;
مصطفی کرمی

Publication type:

Article

بررسی امکان جایگزینی ساکارز با آرد مالت آنزیمی سورگوم درکیک برنجی بدون گلوتن.

Published in:

Journal of Food Science & Technology (2008-8787), 2023, v. 19, n. 131, p. 247, doi. 10.22034/FSCT.19.131.247

By:

بهاره صحرائیان;
سید علی مرتضوي;
مهدي کریمی;
فریده طباطبایی ی;
محبت محبی

Publication type:

Article

Rice cake ileus.

Published in:

2024

By:

Imataki, Osamu;
Uemura, Makiko

Publication type:

Case Study

Study of the retrogradation behaviour of rice cake using rapid visco analyser, Fourier transform infrared spectroscopy and X-ray analysis.

Published in:

International Journal of Food Science & Technology, 2010, v. 45, n. 5, p. 871, doi. 10.1111/j.1365-2621.2010.02203.x

By:

Ying Ji;
Kexue Zhu;
Huiming Zhou;
Haifeng Qian

Publication type:

Article

The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens.

Published in:

International Journal of Food Science & Technology, 2010, v. 45, n. 1, p. 87, doi. 10.1111/j.1365-2621.2009.02107.x

By:

Sumnu, Gulum;
Koksel, Filiz;
Sahin, Serpil;
Basman, Arzu;
Meda, Venkatesh

Publication type:

Article

Production of black rice cake using ground black rice and medium-grain brown rice.

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 6, p. 1078, doi. 10.1111/j.1365-2621.2007.01569.x

By:

Jin-Cheol Lee;
Jong-Dae Kim;
Fu-hung Hsieh;
Jong-Bang Eun

Publication type:

Article

DOCUMENTATION OF HAUSA ORAL LITERATURE IN CLAUDE GOUFFÉ’S HANDWRITTEN TEXTS.

Published in:

Studies in African Languages & Cultures, 2024, p. 14

By:

Adamu, Jibril Shu’aibu

Publication type:

Article

Thinking Asexually: Sapin-Sapin, Asexual Assemblages, and the Queer Possibilities of Platonic Relationalities.

Published in:

Feminist Formations, 2020, v. 32, n. 3, p. 1, doi. 10.1353/ff.2020.0038

By:

Kenney, Theresa N.

Publication type:

Article

Yeasts preservation: alternatives for lyophilisation.

Published in:

World Journal of Microbiology & Biotechnology, 2012, v. 28, n. 11, p. 3239, doi. 10.1007/s11274-012-1118-y

By:

Nyanga, Loveness;
Nout, Martinus;
Smid, Eddy;
Boekhout, Teun;
Zwietering, Marcel

Publication type:

Article

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

Published in:

Bioscience, Biotechnology & Biochemistry, 2007, v. 71, n. 2, p. 358, doi. 10.1271/bbb.60276

By:

Kohyama, Kaoru;
Sawada, Hiroko;
Nonaka, Miho;
Kobori, Chiharu;
Hayakawa, Fumiyo;
Sasaki, Tomoko

Publication type:

Article

Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain for Gluten-Free Cake Emulsifiers.

Published in:

Foods, 2025, v. 14, n. 6, p. 978, doi. 10.3390/foods14060978

By:

Sung, Wen-Chieh;
Tan, Chui-Xuan;
Lai, Pei-Hsuan;
Wang, Shang-Ta;
Chiou, Tai-Ying;
Lee, Wei-Ju

Publication type:

Article

Use of Chlorella vulgaris Lipidic Extracts in the Development of Healthier Pastry Products with Reduced Fat Contents.

Published in:

Foods, 2024, v. 13, n. 23, p. 3913, doi. 10.3390/foods13233913

By:

Pereira, Tatiana;
Barroso, Sónia;
Teixeira, Paula;
Domingues, M. Rosário;
Maurício, Tatiana;
Mendes, Susana;
Pinto, Filipa R.;
Freire, Catarina D.;
Matos, Gabriela;
Saraiva, Jorge A.;
Gil, Maria M.

Publication type:

Article

Study on the Characteristics of Fine Rice Flour by Micro-Crushing and Its Effects on the Quality Improvement of Rice Cakes.

Published in:

Foods, 2024, v. 13, n. 22, p. 3565, doi. 10.3390/foods13223565

By:

Lu, Mingshou;
Yang, Wanshan;
Zhang, Huining;
Yu, Yang;
Chen, Fenglian;
Hao, Yanling

Publication type:

Article

Evaluation Method of Texture of Glutinous Rice Cakes (Niangao) and Its Key Impact Indicators.

Published in:

Foods, 2024, v. 13, n. 4, p. 621, doi. 10.3390/foods13040621

By:

Lyu, Qingyun;
Wang, Xing;
Dang, Yunzhuo;
Zhu, Lijie;
Chen, Lei;
Wang, Xuedong;
Ding, Wenping

Publication type:

Article

Potential anti-oxidative properties and quality characteristics of korean traditional rice cake added with pistachio (Pistacia vera L.) as inner beauty material.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2022, v. 34, n. 12, p. 1012, doi. 10.9755/ejfa.2022.v34.i12.2899

By:

Ji Ahn Han;
Ki Han Kwon

Publication type:

Article

New Year Comes with Rice Cakes.

Published in:: Economy, Culture & History Japan Spotlight Bimonthly, 2007, v. 26, n. 1, p. 56
Publication type:: Article

Development of Rice Cake Fortified With Acorn Flour and Inulin Using Superheated Steam Technology: Analysis of Physicochemical, Structural, and Baking Properties.

Published in:

Food Science & Nutrition, 2025, v. 13, n. 1, p. 1, doi. 10.1002/fsn3.4759

By:

Mokhtari, Zohreh;
Ziaiifar, Aman Mohammad;
Alami, Mehran;
Kashaninejad, Mahdi;
Aghajanzadeh, Sara;
Dezyani, Adel;
Arjeh, Edris

Publication type:

Article

Effect of maltodextrin and storage time on overall quality of wheat grass fortified rice cake.

Published in:

International Food Research Journal, 2017, v. 24, n. 2, p. 720

By:

Das, A.;
Ray, S.;
Raychaudhuri, U.;
Chakraborty, R.

Publication type:

Article

Physico-Chemical properties and antioxidant activity of rice cake with Codonopsis lanceolata powder.

Published in:

International Food Research Journal, 2016, v. 23, n. 5, p. 2050

By:

Park, S.;
Ju, H.;
Kim, J.;
Min, H. R.;
Kim, H. H.;
Park, G. H.;
Park, Y. J.;
Lee, E. H.;
Kim, H. S.;
Ma, R. N.;
Kim, H. B.;
Seo, D. J.;
Kang, G. I.;
Kim, D. Y.;
Kim, J. H.;
Kil, G.;
Baek, G.;
Kwon, K. H.

Publication type:

Article

Modelling of Thermal Sterilisation of High-Moisture Snack Foods: Feasibility Analysis and Optimization.

Published in:

Food & Bioprocess Technology, 2018, v. 11, n. 5, p. 979, doi. 10.1007/s11947-018-2075-8

By:

Ai, Jing;
Witt, Torsten;
Gidley, Michael J.;
Turner, Mark S.;
Stokes, Jason R.;
Bonilla, Mauricio R.

Publication type:

Article

Influence of Flour Particle Size on Quality of Gluten-Free Rice Cakes.

Published in:

Food & Bioprocess Technology, 2013, v. 6, n. 9, p. 2280, doi. 10.1007/s11947-012-0922-6

By:

Hera, Esther;
Martinez, Mario;
Oliete, Bonastre;
Gómez, Manuel

Publication type:

Article

徳川家康にまつわる食べ物と生涯唯一の惨敗戦.

Published in:

New Food Industry, 2023, v. 65, n. 6, p. 367

By:

牧純

Publication type:

Article

E-Poster presentations - A3) small intestine.

Published in:: Journal of Gastroenterology & Hepatology, 2017, v. 32, p. 98, doi. 10.1111/jgh.13876
Publication type:: Article

VIETNAM ESE NEW YEAR RICE CAKES: ICONIC FESTIVE DISHES AND CONTESTED NATIONAL IDENTITY.

Published in:

Ethnology, 2005, v. 44, n. 2, p. 167, doi. 10.2307/3773995

By:

Avieli, Nir

Publication type:

Article

BPS ERC profile: Isha Mangurkar.

Published in:: Social Psychological Review, 2023, v. 25, n. 2, p. 5, doi. 10.53841/bpsspr.2023.25.2.5
Publication type:: Article

Let us eat tastier rice cake.

Published in:

Agricultural Research, 1997, v. 45, n. 9, p. 23

By:

Orts, William J.

Publication type:

Article

Text Talk for Young Readers.

Published in:: 2012
Publication type:: Book Review

Delayed Effect of Superheated Steam Treatment on Starch Retrogradation of Rice Cake After Storage by Modifying Starch Chain-Length Distribution in Rice Flour.

Published in:

Molecules, 2024, v. 29, n. 22, p. 5253, doi. 10.3390/molecules29225253

By:

Cao, Ruge;
Zhang, Zixiu;
Wang, Xishuang;
Xia, Chen;
Cheng, Yongqiang;
Wang, Zhiwei;
Qiu, Ju

Publication type:

Article

Purchase Behavior According to the Development of Sustainable Pistachio (Pistacia vera L.) Rice Cake: For Korean Consumers.

Published in:

Sustainability (2071-1050), 2023, v. 15, n. 9, p. 7608, doi. 10.3390/su15097608

By:

Han, Ji Ahn;
Kwon, Ki Han

Publication type:

Article

Improvement of Quality of Gluten-free Layer Cakes.

Published in:

Food Science & Technology International, 2009, v. 15, n. 2, p. 193, doi. 10.1177/1082013208105170

By:

Ronda, F.;
Gómez, M.;
Caballero, P. A.;
Oliete, B.;
Blanco, C. A.

Publication type:

Article

Saccharification of cassava starch by Saccharomycopsis fibuligera YCY1 isolated from Loog-Pang (rice cake starter).

Published in:

Songklanakarin Journal of Science & Technology, 2008, v. 30, p. 65

By:

Saelim, Kraiyot;
Dissara, Yaowaluk;
H-Kittikun, Aran

Publication type:

Article

Rice cakes of North-East region of India: A systematic review.

Published in:

Indian Journal of Traditional Knowledge, 2023, v. 22, n. 1, p. 99, doi. 10.56042/ijtk.v22i1.45636

By:

Basaiawmoit, B.;
Mishra, B. K.;
Hati, S.

Publication type:

Article

Edible Ferns of the World, ethnobotany, foraging and cooking.

Published in:: 2023
Publication type:: Book Review

Exploratory Study of Korean Traditional Food, Rice Cakes’ Product Attributes, and Customers’ Satisfaction and Loyalty.

Published in:

Journal of Culinary Science & Technology, 2014, v. 12, n. 4, p. 339, doi. 10.1080/15428052.2014.904836

By:

Kim, Hak-Seon;
Yim, Hui-Rang

Publication type:

Article

发芽糙米的营养特性及其在食品工业中的应用进展.

Published in:

Journal of Food Safety & Quality, 2025, v. 16, n. 9, p. 56, doi. 10.19812/j.cnki.jfsq11-5956/ts.20250115002

By:

李雨佳;
何余堂;
周欣欣;
陆云;
解玉梅;
邵玲玲;
刘贺

Publication type:

Article

Diversity of Indonesian Lebaran dishes: from history to recent business perspectives.

Published in:

Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00257-z

By:

Prastowo, Indro;
Moro, Hendro Kusumo Eko Prasetyo;
Nurusman, Arief Abdillah;
Khoirunnisa, Rikha Muftia;
Dewi, Cyntia;
Sari, Wahyu Wido;
Yunita, Ika Surya

Publication type:

Article

Differences in Chewing Behavior during Mastication of Foods with Different Textures.

Published in:

Journal of Texture Studies, 2013, v. 44, n. 1, p. 45, doi. 10.1111/j.1745-4603.2012.00364.x

By:

Shiozawa, Megumi;
Taniguchi, Hiroshige;
Hayashi, Hirokazu;
Hori, Kazuhiro;
Tsujimura, Takanori;
Nakamura, Yuki;
Ito, Kayoko;
Inoue, Makoto

Publication type:

Article

MECHANICAL MEASUREMENTS IN PUFFED RICE CAKES.

Published in:

Journal of Texture Studies, 2007, v. 38, n. 5, p. 619, doi. 10.1111/j.1745-4603.2007.00116.x

By:

Laurindo, João B.;
Peleg, Micha

Publication type:

Article

直链淀粉对大米食品品质影响的研究进展.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 10, p. 331, doi. 10.13982/j.mfst.1673-9078.2023.10.1267

By:

朱国茵;
高源远;
彭星云

Publication type:

Article