Modifying the internal structures of steamed rice cakes by emulsifiers for promoted textural and sensory properties
Wei Feng, Hao Zhang, Ren Wang +2
Food Chemistry
Food composition and properties
Improvement of rice bran modified by extrusion combined with ball milling on the quality of steamed brown rice cake
Yawen Cao, Jianwei Zhao, Zhengyu Jin +3
Journal of Cereal Science
Food composition and properties