kakanin sticky rice cakes
Selected indexed studies
- Risk factors and prevention of choking. (Eur J Transl Myol, 2023) [PMID:37905785]
- Glycemic index and glycemic load of selected Chinese traditional foods. (World J Gastroenterol, 2010) [PMID:20333793]
- Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice. (Food Res Int, 2023) [PMID:37689965]
_Worker-drafted node — pending editorial review._
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Sources
- Risk factors and prevention of choking. (2023) pubmed
- Glycemic index and glycemic load of selected Chinese traditional foods. (2010) pubmed
- Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice. (2023) pubmed
- Enzymatic hydrolysis improves the encapsulation properties of rice bran protein by increasing retention of anthocyanins in microparticles of grape juice. (2024) pubmed
- Rice husk and saw dust as filter loss control agents for water-based muds. (2019) pubmed