Influence of honey types and heating treatment on the rheological properties of glutinous rice flour gels
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DOI: 10.1007/s13197-019-03691-z
Abstract: Present study compared the rheological properties of glutinous rice flour (GRF) gel (33.3%, w/v) added with raw bee honey (RBH) or stingless bee honey (SBH) with/without heating treatment. RBH (diatase activity: 12.14 Schade) and SBH… read more here.
Keywords: rice flour; glutinous rice; properties glutinous; honey ... See more keywords