INSTANT RICE CAKE IMPROVED SENSORY AND NUTRITION PROPERTIES

• 1. 改善豆类粉末、成分及衍生物的感官和营养特性的方法 [P] . 中国专利： CN107529799A . 2018-01-02
• 2. 具有改善的感官特性和物理特性的蛋白质水解产物组合物 [P] . 中国专利： CN101917866A . 2010-12-15
• 3. RICE CAKE FLOUR FOR INSTANT RICE CAKE AND PREPARATION OF INSTANT RICE CAKE USING SAID FLOUR [P] . 日本专利： JPS63152952A . 1988-06-25

  机译： 用于即食米粉的米粉和使用所述面粉制备即食米粉的方法

• 4. Process for nutritional changes and / or sensory of parboiled rice and parboiled rice altered nutritional and sensory [P] . BR0200613A . 2003-10-21

  机译： 煮米饭的营养变化和/或感官的过程以及煮过的米饭改变营养和感官的过程

• 5. INSTANT STIR-FRIED RICE CAKE, RICE-CAKE SOUP, AND HOLE STIR-FRIED RICE CAKE , CONTAINING 100 OF GERMINATED BROWN RICE [P] . 韩国专利： KR20160072523A . 2016-06-23

  机译： 即食型米糠蛋糕，米饭汤和多孔米饭蛋糕，其中包含100％的发芽糙米

• 1. Physicochemical Properties and Sensory Evaluation of Sponge Cake Supplemented with Hot Air and Freeze Dried Oyster Mushroom (Pleurotus sajor-caju) [J] . Rana Das, Manobendro Sarker, Mahmuda Begum Lata, 世界工程和技术（英文） . 2020,第004期
• 2. Physiochemical, Nutritional and Technological Properties of Instant Porridge Supplemented with Mung Bean [J] . Saad A. Mahgoub, Amera T. Mohammed, El-A. Mobarak 食品与营养科学（英文） . 2020,第012期
• 3. Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten-Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compounds Extracted from Coffee Byproducts [J] . Guglielmetti Alessandro, Fernandez-Gomez Beatriz, Zeppa Giuseppe, Polish Journal of Food and Nutrition Sciences . 2019,第2期
• 4. How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten-free chocolate cakes? [J] . Lucas de Souza Nespeca, Hellen Fernanda da Silva Paulino, Tamires Barlati Vieira da Silva, International journal of food science & technology . 2021,第4期
• 5. Effect of Wheatgrass for Enhancing the Nutritional, Textural, Total Antioxidant and Sensory Characteristics of ?Idli?-An Indian Steamed Rice Cake [J] . Arpita Das, Utpal Raychaudhuri, Runu Chakraborty Journal of Food Technology . 2013,第3期
• 6. Sensory Evaluation of Instant Rice in Relation to Physicochemical Properties and Texture Properties of Rice [C] . Chen Zhengxing, Wang Li, Wang Ren, 14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts . 2012
• 7. A Literature Review of the Effects of Home and Commercial Processing Methods on Nutritional and Sensory Properties of Green Beans (Phaseolus vulgaris) [D] . Bauman, Emily Hope. 2017
• 8. Nutritional biochemical and sensory properties of instant beverage powder made from two different varieties of pearl millet [O] . Anthony O. Obilana, Barthi Odhav, Victoria A. Jideani 2018
• 9. How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten‐free chocolate cakes? [O] . Lucas de Souza Nespeca, Hellen Fernanda da Silva Paulino, Tamires Barlati Vieira da Silva, 2020

• 1. Improved Energy and Sensory Properties of Instant Porridge Made from a Roasted Mixture of Grated Orange-Fleshed Sweet Potatoes and Flour Made from Shredded Sun Dried Cassava [J] . Irene Stuart Torrie de Carvalho ,Lucas Daniel Tivana ,Yvonne Granfeldt . 食品与营养科学（英文） . 2014,第14期
• 2. 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
• 3. Nutritional, Microbiological and Sensory Characteristics of Malted Soy-Kunu Zaki: An Improved Traditional Beverage [J] . Aminat O. Adelekan ,Adediran E. Alamu ,Ngozi U. Arisa . 微生物学（英文） . 2013,第4期
• 4. 白茶压饼过程理化指标与感官品质的动态变化 [C] . 李鑫磊 ,林宏政 ,郝志龙 . 2017全国茶业创新学术研讨会 . 2017
• 5. 超高压处理对糙米感官特性与营养特性的影响研究 [A] . 潘芳 . 2017