Anti-staling and quality characteristics of Korean rice cake affected by mulberry (Morus alba L.) leaf powder fortification
Ga-Yeong Park, Qiang Liu, Jung Sun Hong, Hyun‐Jung Chung
Topics & Concepts
Retrogradation (starch)Food scienceMoistureStarchWater contentChemistryRice flourFortificationHorticultureRaw materialAmyloseBiologyOrganic chemistryEngineeringGeotechnical engineeringFood Quality and Safety StudiesFood composition and propertiesAgriculture, Soil, Plant Science