rice cake caramel
Selected indexed studies
- Development of Rice Cake Fortified With Acorn Flour and Inulin Using Superheated Steam Technology: Analysis of Physicochemical, Structural, and Baking Properties. (Food Sci Nutr, 2025) [PMID:39816484]
- Life stress, dietary attitudes, and frequency of snack intake for college students in Seoul and Gyeonggi area: the difference between male and female students. (Nutr Res Pract, 2023) [PMID:36777804]
- Contribution of starch to the flavor of rice-based instant foods. (Crit Rev Food Sci Nutr, 2022) [PMID:34047638]
_Worker-drafted node — pending editorial review._
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Sources
- Identification of volatiles and odor-active compounds of aromatic rice by OSME analysis and SPME/GC-MS. (2021) pubmed
- Development of Rice Cake Fortified With Acorn Flour and Inulin Using Superheated Steam Technology: Analysis of Physicochemical, Structural, and Baking Properties. (2025) pubmed
- Life stress, dietary attitudes, and frequency of snack intake for college students in Seoul and Gyeonggi area: the difference between male and female students. (2023) pubmed
- Contribution of starch to the flavor of rice-based instant foods. (2022) pubmed