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A study of the quality characteristics of frozen Korean rice cake by using different thawing methods

Su-Kyung Ku1, Jung-Sun Hong1, Hee-Don Choi1

  • 1Food Processing Research Center, Korea Food Research Institute, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do Korea.

Food Science and Biotechnology
|October 16, 2018
PubMed

Keywords:
MicrowaveRice cakeSuperheated steamTextural propertiesThawing method

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