Physicochemical Quality Characteristics of Traditional Kamju Using Extruded Rice Collet Powder
نویسندگان
چکیده
منابع مشابه
Physicochemical Characteristics and Antioxidant Capacity of Rice Cake (Sulgitteok) Supplemented with Lyophilized Sedum sarmentosum (Dolnamul) Powder
This study was performed to increase the availability of Sedum sarmentosum (Dolnamul) and to improve the nutraceutical value of rice cakes (sulgitteok). The contents of crude protein, mineral, dietary fiber, water holding capacity, and hardness significantly and directly increased with lyophilized sedum powder (SP). Pore ratio and expansion rate decreased in samples containing more than 10% SP ...
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DECLARATION The work incorporated in the thesis entitled "Processing and quality of rice-based extruded products" was carried out by me at the I further declare that the work embodied in this thesis has not been submitted for the award of any degree, diploma or other similar title. CERTIFICATE This is to certify that the thesis entitled "Processing and quality of rice-based extruded products" s...
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ژورنال
عنوان ژورنال: Korean Journal of Food Science and Technology
سال: 2016
ISSN: 0367-6293
DOI: 10.9721/kjfst.2016.48.2.147