Works matching DE "RICE cakes"
Results: 63
Exploratory Study of Korean Traditional Food, Rice Cakes’ Product Attributes, and Customers’ Satisfaction and Loyalty.
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- Journal of Culinary Science & Technology, 2014, v. 12, n. 4, p. 339, doi. 10.1080/15428052.2014.904836
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直链淀粉对大米食品品质影响的研究进展.
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- Modern Food Science & Technology, 2023, v. 39, n. 10, p. 331, doi. 10.13982/j.mfst.1673-9078.2023.10.1267
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Thinking Asexually: Sapin-Sapin, Asexual Assemblages, and the Queer Possibilities of Platonic Relationalities.
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- Feminist Formations, 2020, v. 32, n. 3, p. 1, doi. 10.1353/ff.2020.0038
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Let us eat tastier rice cake.
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- Agricultural Research, 1997, v. 45, n. 9, p. 23
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Effect of water activity and temperature on growth of Penicillium citreoviride and Penicillium citrinum on MiGao (rice cake).
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- Canadian Journal of Microbiology, 2007, v. 53, n. 2, p. 231, doi. 10.1139/W06-096
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- Article
Improvement of Quality of Gluten-free Layer Cakes.
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- Food Science & Technology International, 2009, v. 15, n. 2, p. 193, doi. 10.1177/1082013208105170
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Characterization of Waxy Rice Cakes (Mochi) with Rapid Hardening Quality by Instrumental and Sensory Methods.
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- Cereal Chemistry, 2013, v. 90, n. 2, p. 101, doi. 10.1094/CCHEM-05-12-0058-R
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Use of Chlorella vulgaris Lipidic Extracts in the Development of Healthier Pastry Products with Reduced Fat Contents.
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- Foods, 2024, v. 13, n. 23, p. 3913, doi. 10.3390/foods13233913
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Study on the Characteristics of Fine Rice Flour by Micro-Crushing and Its Effects on the Quality Improvement of Rice Cakes.
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- Foods, 2024, v. 13, n. 22, p. 3565, doi. 10.3390/foods13223565
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Evaluation Method of Texture of Glutinous Rice Cakes (Niangao) and Its Key Impact Indicators.
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- Foods, 2024, v. 13, n. 4, p. 621, doi. 10.3390/foods13040621
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Text Talk for Young Readers.
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- 2012
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- Book Review
A Shiga toxin-producing Escherichia coli O157 outbreak associated with consumption of rice cakes in 2011 in Japan.
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- Epidemiology & Infection, 2013, v. 141, n. 9, p. 1897, doi. 10.1017/S0950268812002439
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VIETNAM ESE NEW YEAR RICE CAKES: ICONIC FESTIVE DISHES AND CONTESTED NATIONAL IDENTITY.
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- Ethnology, 2005, v. 44, n. 2, p. 167, doi. 10.2307/3773995
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Study of the retrogradation behaviour of rice cake using rapid visco analyser, Fourier transform infrared spectroscopy and X-ray analysis.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 5, p. 871, doi. 10.1111/j.1365-2621.2010.02203.x
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The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 1, p. 87, doi. 10.1111/j.1365-2621.2009.02107.x
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Production of black rice cake using ground black rice and medium-grain brown rice.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 6, p. 1078, doi. 10.1111/j.1365-2621.2007.01569.x
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BPS ERC profile: Isha Mangurkar.
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- Social Psychological Review, 2023, v. 25, n. 2, p. 5, doi. 10.53841/bpsspr.2023.25.2.5
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- Article
Purchase Behavior According to the Development of Sustainable Pistachio (Pistacia vera L.) Rice Cake: For Korean Consumers.
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- Sustainability (2071-1050), 2023, v. 15, n. 9, p. 7608, doi. 10.3390/su15097608
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Saccharification of cassava starch by Saccharomycopsis fibuligera YCY1 isolated from Loog-Pang (rice cake starter).
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- Songklanakarin Journal of Science & Technology, 2008, v. 30, p. 65
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Objective evaluation of whiteness of cooked rice and rice cakes using a portable spectrophotometer.
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- Breeding Science, 2013, v. 63, n. 5, p. 489, doi. 10.1270/jsbbs.63.489
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New Year Comes with Rice Cakes.
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- Economy, Culture & History Japan Spotlight Bimonthly, 2007, v. 26, n. 1, p. 56
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- Article
A painting you can eat: A dialogue between Dōgen and postmodern thinkers on nature and ecology.
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- Asian Philosophy, 2025, v. 35, n. 1, p. 45, doi. 10.1080/09552367.2024.2375875
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- Article
Influence of Flour Particle Size on Quality of Gluten-Free Rice Cakes.
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- Food & Bioprocess Technology, 2013, v. 6, n. 9, p. 2280, doi. 10.1007/s11947-012-0922-6
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Rice cakes of North-East region of India: A systematic review.
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- Indian Journal of Traditional Knowledge, 2023, v. 22, n. 1, p. 99, doi. 10.56042/ijtk.v22i1.45636
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Edible Ferns of the World, ethnobotany, foraging and cooking.
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- 2023
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- Book Review
徳川家康にまつわる食べ物と生涯唯一の惨敗戦.
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- New Food Industry, 2023, v. 65, n. 6, p. 367
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- Article
红豆薏米糕配方优化及品质分析.
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- Journal of Nanchang University (Natural Science), 2024, v. 48, n. 3, p. 271
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Consuming Rice Cakes, Sailing to Salvation: The Taiwanese Longhuapai Initiation Festival and the Question of Buddhist Orientations among Zhaijiao (Vegetarian Sects).
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- Journal of Chinese Ritual, Theatre & Folklore / Mínsú Qǔyì, 2023, n. 222, p. 135
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A Novel Approach to Predict the Growth of Staphylococcus aureus on Rice Cake.
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- Frontiers in Microbiology, 2017, p. 1, doi. 10.3389/fmicb.2017.01140
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떡류 소비가치에 따른 구매행태 및 IPA 분석.
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- Journal of the Korean Society of Food Culture, 2023, v. 38, n. 6, p. 415, doi. 10.7318/KJFC/2023.38.6.415
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Puffing of Okara/Rice Blends Using a Rice Cake Machine.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 8, p. E341, doi. 10.1111/j.1750-3841.2008.00905.x
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Structural Characterization of Rice Starch in Rice Cake Modified by Thermus scotoductus 4-α-Glucanotransferase (TSαGTase).
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 6, p. C331, doi. 10.1111/j.1750-3841.2007.00428.x
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Rice Cake Production using Long-grain and Medium-grain Brown Rice.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1164, doi. 10.1111/j.1365-2621.1992.tb11289.x
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Pretreating Dent Corn Grits for Puffing in a Rice Cake Machine.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 5, p. 1345, doi. 10.1111/j.1365-2621.1990.tb03932.x
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Puffing of Rice Cakes as Influenced by Tempering and Heating Conditions.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1310, doi. 10.1111/j.1365-2621.1989.tb05980.x
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تأثیر پودر کدوحلوایی بر ویژگیهای فیزیکوشیمیایی و حسی کیک اسفنجی بدون گلوتن بر پایه آرد برنج.
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- Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 137, p. 129, doi. 10.22034/FSCT.20.137.129
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تاثیر آرد لوبیای سویای جوانه زده و امواج فراصوت بر ویژگیهای فیزیکوشیمیایی و حسی کیک برنجی بدون گلوتن.
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- Journal of Food Science & Technology (2008-8787), 2023, v. 19, n. 133, p. 211, doi. 10.22034/FSCT.19.133.211
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بررسی امکان جایگزینی ساکارز با آرد مالت آنزیمی سورگوم درکیک برنجی بدون گلوتن.
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- Journal of Food Science & Technology (2008-8787), 2023, v. 19, n. 131, p. 247, doi. 10.22034/FSCT.19.131.247
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E-Poster presentations - A3) small intestine.
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- Journal of Gastroenterology & Hepatology, 2017, v. 32, p. 98, doi. 10.1111/jgh.13876
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- Article
DOCUMENTATION OF HAUSA ORAL LITERATURE IN CLAUDE GOUFFÉ’S HANDWRITTEN TEXTS.
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- Studies in African Languages & Cultures, 2024, p. 14
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- Article
Effect of maltodextrin and storage time on overall quality of wheat grass fortified rice cake.
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- International Food Research Journal, 2017, v. 24, n. 2, p. 720
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Physico-Chemical properties and antioxidant activity of rice cake with Codonopsis lanceolata powder.
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- International Food Research Journal, 2016, v. 23, n. 5, p. 2050
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- Article
UTILIZATION OF HAZELNUT SKIN AND HAZELNUT FLOUR IN GLUTENFREE CAKES: CORRELATION OF BATTER RHEOLOGY WITH CAKE QUALITY.
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- GIDA: The Journal of Food, 2024, v. 49, n. 3, p. 517, doi. 10.15237/gida.GD24015
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THE EFFECTS OF CHIA (Salvia hispanica L.) AND QUINOA FLOURS ON THE QUALITY OF RICE FLOUR AND STARCH BASED-CAKES.
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- GIDA: The Journal of Food, 2018, v. 43, n. 4, p. 644, doi. 10.15237/gida.GD18032
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Enhancing Functional Properties of Fermented Rice Cake by Using Germinated Black Glutinous Rice, Probiotic Yeast, and Enzyme Technology.
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- Food & Bioprocess Technology, 2023, v. 16, n. 5, p. 1116, doi. 10.1007/s11947-022-02985-z
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- Article
Modelling of Thermal Sterilisation of High-Moisture Snack Foods: Feasibility Analysis and Optimization.
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- Food & Bioprocess Technology, 2018, v. 11, n. 5, p. 979, doi. 10.1007/s11947-018-2075-8
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- Article
Differences in Chewing Behavior during Mastication of Foods with Different Textures.
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- Journal of Texture Studies, 2013, v. 44, n. 1, p. 45, doi. 10.1111/j.1745-4603.2012.00364.x
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MECHANICAL MEASUREMENTS IN PUFFED RICE CAKES.
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- Journal of Texture Studies, 2007, v. 38, n. 5, p. 619, doi. 10.1111/j.1745-4603.2007.00116.x
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- Article
Effects of Rice Bran Treated by Atmospheric Pressure Cooking on the Properties of Indica Rice Flour and the Quality of Rice Cake.
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- 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
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- Article
米粉品种和粒度对蛋糕糊力学特性及成品品质的影响.
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- 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
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