Effects of addition of glutinous rice flour on the quality of rice flour cakes

descriptionPublicationkeyboard_double_arrow_right Article , Other literature type 01 Jan 2013 English Publisher:Japanese Society for Sensory EvaluationJournal:Japanese Journal of Sensory Evaluation, volume 17, pages 29-35 (issn: 1342-906X, eissn: 2187-2546,

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Authors: TSUCHIYA, Kyoko; HAYAKAWA, Kanako; NARITA, Akiko; MINEKI, Machiko;

doi: 10.9763/jjsse.17.29

Effects of addition of glutinous rice flour on the quality of rice flour cakes

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Tokyo Kasei University
Japan

Keywords

官能評価, Sensory evaluation, 組織構造, テクスチャー特性, 比体積, Texture properties, もち米粉, 米粉ケーキ, Microstructure, Volume ratio, Rice flour cake, Glutinous rice flour

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