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Ohmic cooking of instant rice cake soup: energy efficiency and textural qualities

Salinee Soisungwan1, Apinya Khampakool1, SangGuan You1

  • 11Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung-si, Gangwon-do 25457 Republic of Korea.

Food Science and Biotechnology
|May 19, 2020
PubMed

Keywords:
CookingEnergy efficiencyOhmic heatingRice cakeTexture

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