composition of glutinous rice cake containing barley and manufacturing method of glutinous rice cake using it

• 1. 不变硬糯米糕的制作方法和利用该方法制作的糯米糕 [P] . 中国专利： CN103717088B . 2016.10.19
• 2. 不变硬糯米糕的制作方法和利用该方法制作的糯米糕 [P] . 中国专利： CN103717088A . 2014-04-09
• 3. COMPOSITION OF GLUTINOUS RICE CAKE AND A MANUFACTURING METHOD THEREOF CAPABLE OF KEEPING THE GLUTINOUS RICE CAKE IN A FRESH STATE AND INCREASING SHELF LIFE OF THE GLUTINOUS RICE CAKE AT THE SAME TIME [P] . 韩国专利： KR20100067250A . 2010-06-21

  机译： 糯米糕的组成及其制备方法

• 4. COMPOSITION OF GLUTINOUS RICE CAKE CONTAINING BARLEY AND MANUFACTURING METHOD OF GLUTINOUS RICE CAKE USING IT [P] . 韩国专利： KR20160050547A . 2016-05-11

  机译： 含大麦的糯米糕的组成及其制备方法

• 5. METHOD FOR PREPARING GLUTINOUS BARLEY FLOUR FOR PREPARING RICE CAKE AND METHOD FOR PREPARING STEAMED RICE CAKE CONTAINING BARLEY USING GLUTINOUS BARLEY FLOUR [P] . 韩国专利： KR101625809B1 . 2016-05-30

  机译： 大米粉制备糯米粉的方法和大麦粉制备含大麦米粉的方法

• 1. Effects of Cooking on Anthocyanin Concentration and Bioactive Antioxidant Capacity in Glutinous and Non-Glutinous Purple Rice [J] . Supaporn YAMUANGMORN, Bernard DELL, Chanakan PROM-U-THAI 水稻科学（英文版） . 2018,第005期
• 2. Study on Enzymatic Hydrolysis Technology and Antioxidant Activity of Glutinous Rice Glutinous Enzymatic Processes and Antioxidant Activity [J] . Hongrui LI, Jinshen MAI, Mingsheng XU, 农业生物技术：英文版 . 2013,第004期
• 3. Chemical Composition of Special Glutinous Rice and Its Effect on the Quality of Brewed Wine [J] . Jiayong XIANG, Yuanyuan PENG, Liye LU, 亚洲农业研究：英文版 . 2019,第012期
• 4. Optimization of High-Protein Glutinous Rice Flour Production Using Response Surface Method [J] . Kanjanapa EAKKANALUKSAMEE, Jirarat ANUNTAGOOL 水稻科学（英文版） . 2020,第001期
• 5. Evaluation of rice cake hardness and eating quality of rice cake for breeding selection of glutinous rice varieties. [J] . Sugiura K, Saka N, Kudo S 日本作物学会紀事 . 2005,第1期
• 6. Evaluation of rice cake hardness and eating quality of rice cake for breeding selection of glutinous rice varieties. [J] . Sugiura K, Saka N, Kudo S 日本作物学会紀事 . 2005,第1期
• 7. Identification of glutinous rice cultivars using rice cake as samples by the PCR method [Japanese] [J] . Ohtsubo K, Nakamura S, Yoza K, 日本食品科学工学会誌 . 2001,第4期
• 8. Process Optimization by a Response Surface Methodology for Extraction of Anthocyanins from Violet Glutinous Rice Grown in Phu Tho Province, Vietnam [C] . Tri Nhut Pham, Huynh Thi Kieu Linh, Nguyen Thien Tao, International conference on metallurgy technology and materials . 2019
• 9. Rice consumption and effects of rice cake, Seolgitteok, on human health. [D] . Pottgen, Ellen. 2016
• 10. Effect of steaming freezing and re-steaming on the texture properties of non-glutinous rice cakes [O] . Eunhye Choi, Hye-Eun Jo, Kee Hyuk Sohn, 2016
• 11. Cultivation Methods for Improvement of Yield, Polyphenol Content and Characteristics for Rice Cake Processing of Black-kerneled Glutinous Rice Cultivar 'Shiho' in Niigata Prefecture [O] . Kazuyuki Kobayashi, Toshio Joh, Yoshihiko Takahashi, 2010

• 1. Chemical Composition and Nutritional Evaluation of Cake Made with Flour Mixture of Pigeonpea and Rice [J] . Ferlando Lima Santos ,Wagna Santos ,Bruna Machado . 食品与营养科学(英文) . 2021,第11期
• 2. 农业部杭州国家大麦改良(分)中心、大麦产业技术体系育种功能研究室大麦遗传育种部分研究进展简介 [C] . . 2010年国家大麦产业技术创新学术交流会 . 2010
• 3. 5-甲基胞嘧啶DNA糖基化酶的表达对大麦种子醇溶蛋白组成的影响 [A] . 丁宁 . 2018