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- W359788113 abstract "Effect of cross-linking hydroxypropyl modified tapioca starch (HS-B)on the properties of Mochi was studied in this paper. The results indicated that adding cross-linking hydroxypropyl modified tapioca starch could significantly improve the appearance, texture and shelf life of the Mochi product. The best ratio of glutinous rice flour to cross-linking hydroxypropyl modified tapioca starch was 4:1, with which the achieved Mochi product showed the best quality." @default.
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- W359788113 date "2009-01-01" @default.
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- W359788113 title "Effect of Modified Starch on the Properties of Mochi" @default.
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