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Characterization of Factors Affecting Properties of Rice Cake and Its Structure
amylography degree of dispersion DSC
2010/11/22
In the manufacturing process, the relationship between the expansibility of glutinous rice crackers and the properties of gelatinized and retrograded rice flour gel (rice cake) has not been fully clar...
Characterization of Viscoelastic Properties of Rice Cake
rice starch gel viscoelastic property
2010/11/22
It is highly important to rheologically characterize the factors and structures of gelatinized rice flour gel (rice cake) to control both the qualities of the final products (rice cracker) and the man...
Changes in Nitrogenous Components and Bacterial Counts of Fermented Sardine with Rice-Bran Produced by Warmed Brewing
sardine Etrumeus micropus fermented sardine with rice-bran
2010/11/22
FSR, “Iwashinukazuke,” is a fermented fish product which takes over 6 months for ripening. The warmed brewing method is able to shorten the ripening period to 100 days. This study aims at obtaining fu...
Simulation of Moisture Adsorption by Polished Rice in Deep-Bed
adsorption polished rice deep-bed moisture
2010/11/22
temperature and moisture content of polished rice in deep-bed sorption. The model was based on one-dimensional heat and mass transfer equations with the appropriate boundary conditions and was solved ...
