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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| 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 |