Effects of ingredients on the characteristics of rice cakes
Steamed leavened rice cakes made from rice flour, sugar, water, yeast or baking powder were used to study the effects of ingredients on cereal-based cakes. Volume expansion linearly correlates to amylopectin and negatively correlates to amylose content (r 2 = 0.84), with an optimum amylose/amylopect...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
SCI
1998
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| Online Access: | http://psasir.upm.edu.my/51741/ http://psasir.upm.edu.my/51741/ http://psasir.upm.edu.my/51741/ http://psasir.upm.edu.my/51741/1/51741.pdf |
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