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Study on preparation of popped ricecake by microwave

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摘要 Abstract:Theprincipleofprocessingpoppedricecake,especiallybymicrowave,wasexpounded.Thentherelationsbetweenpoppingtime,materialsratio,H20contentofbiscuit-baseandthecrispdegreeandpoppingdegreeofricecakewerediscussed.Themicrowavepoppingandoil-frypoppingwerecomparedaswell.

DOI rlj1xovr4v/291544

作者 diangdiaxinI

机构地区不详

出处《中国粮油学报：英文版》 2001年G00期

关键词米饼微波炉制作方法原料处理 PD

分类 [轻工技术与工程][食品科学与工程]

出版日期 2001年01月24日（中国期刊网平台首次上网日期，不代表论文的发表时间）

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来源期刊

中国粮油学报：英文版

中国粮油学报：英文版

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米饼微波炉制作方法原料处理 PD

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