Phenomenological analysis on whipping behavior of rice flour batter

ABSTRACT: In this study, the bubbles in rice flour batter were investigated under a constant temperature, because the bubble size distribution is important for the control of food texture. We obtained experimental data using a hand mixer and compared the properties of doughs prepared using six rice...

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Detalles Bibliográficos
Autores principales: Ichikawa, Chiaki, Ishikawa, Daitaro, Yang, Jia Min, Fujii, Tomoyuki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Food Engineering, Materials Science, and Nanotechnology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7756452/
https://www.ncbi.nlm.nih.gov/pubmed/33159347
http://dx.doi.org/10.1111/1750-3841.15452

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7756452/
https://www.ncbi.nlm.nih.gov/pubmed/33159347
http://dx.doi.org/10.1111/1750-3841.15452

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