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Effect of water soaking pretreatment on the quality of glutinous rice cookies

机译：水浸泡预处理对糯米饼干质量的影响

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Hun-Sik Chung; Han-Sol Park; Hyeon-Jeong Lee; Jin-Ho Woo; Kwang-Deog Moon; Kwang-Sup Youn;
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1. Study of Water Dynamics in the Soaking, Steaming, and Solid-State Fermentation of Glutinous Rice by LF-NMR: A Novel Monitoring Approach [J] . Li Teng, Tu Chuanhai, Rui Xin, Journal of Agricultural and Food Chemistry . 2015,第12期

机译：LF-NMR研究糯米浸泡，蒸煮和固态发酵中的水动力学：一种新型监测方法
2. The increased stickiness of non-glutinous rice by alkali soaking and its molecular causes [J] . Zhang Ning, Wen Yangyang, Yan Shu, International Journal of Biological Macromolecules: Structure, Function and Interactions . 2019,第期

机译：通过碱浸泡的非糯米的粘性增加及其分子原因
3. Effects of freezing and thermal pretreatments on drying of Vaccinium bracteatum Thunb leaves: Drying mechanism, physicochemical properties and ability to dye glutinous rices [J] . Miao Xiaodong, Tao Yang, Shi Yaning, Food and Bioproducts Processing. Transactions of the Institution of Chemical Engineers, Part C . 2020,第1期

机译：冷冻和热预处理对疫苗植物干燥的影响：干燥机理，物理化学性质及染色糯米窄的能力
4. Assessment of Fluoride Intake from Rice Consumption by Using Tap Water Containing Fluoride for Rice Soaking Water [C] . Benyapa SAWANGJANG, Satoshi TAKIZAWA Water and environment technology conference . 2019

机译：用含氟自来水浸泡大米评估水稻消费中的氟摄入量
5. Rice Fortification by Parboiling in Limited-Water Soaking to Alleviate Mineral and Vitamin Deficiency [D] . Jannasch, Annegret. 2020

机译：水稻通过帕尔布林在有限水中浸泡以缓解矿物质和维生素缺乏
6. Influence of Rice Flour Glutinous Rice Flour and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage [O] . Jailson Pereira, Hongyan Hu, Lujuan Xing, 2020

机译：米粉糯米粉和木薯淀粉对乳化型香肠的功能特性和品质的影响
7. Effect of soaking medium on the physicochemical properties of parboiled glutinous rice of selected Laotian cultivars [O] . Malik A. Nawaz, Shu Fukai, Sangeeta Prakash, 2018

机译：浸泡介质对选定品种储层糯米稻米物理化学特性的影响

Effect of water soaking pretreatment on the quality of glutinous rice cookies

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