Effects of ingredients on the characteristics of rice cakes

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Effects of ingredients on the characteristics of rice cakes

Steamed leavened rice cakes made from rice flour, sugar, water, yeast or baking powder were used to study the effects of ingredients on cereal-based cakes. Volume expansion linearly correlates to amylopectin and negatively correlates to amylose content (r 2 = 0.84), with an optimum amylose/amylopect...

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Bibliographic Details
Main Authors:	Mohamed, Suhaila, Abdul Hamid, Norhasimah
Format:	Article
Language:	English English
Published:	SCI 1998
Online Access:	http://psasir.upm.edu.my/id/eprint/51741/ http://psasir.upm.edu.my/id/eprint/51741/1/51741.pdf http://psasir.upm.edu.my/id/eprint/51741/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Mohamed%20-%20Effects%20of%20ingredients%20on%20the%20characteristics%20of%20rice%20cakes.pdf

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