Physicochemical and sensory characteristics of Curcuma Longa L cookies prepared with
various levels of rice flour were investigated in this study. There were significant differences …

Background Producing rice flour of good quality by dry milling is necessary to reduce milling
costs and promote the processed rice food industry. This study was conducted to evaluate …

This study evaluated the quality characteristics of rice cookies prepared with different
amounts (0, 3, 6, 9%) of hibiscus powder. The pH of cookie dough decreased as the amount …

The aim of this study was to investigate the quality characteristics of rice cookies specifically
prepared with rice flour following enzyme treatment. In this study, three types of specific …

This study investigated the quality characteristics of instant rice noodles manufactured with
broken rice flour as an application of rice-processed products. We examined the …

This study aims to investigate the physicochemical properties of the extruded rice snack with
added the containing mealworm. Adding the mealworm addition enhanced protein and …

The purpose of this study aims to estimate consumption selection attribute, part-worth of
organic instant rice through the use of conjoint analysis method. The conjoint analysis is to …

This study was conducted to analyze the sensory profiles of commercial rice cookies and
snacks in the market and to provide fundamental data on the development of rice cookies …

The purpose of this study was the Application of the HACCP (Hazard Analysis Critical
Control Point) system to Korean Rice Cakes. Main ingredients of rice cakes, work facilities …

Saemimyeon, a Tongil type, medium-late maturing rice variety, is especially used for
preparing rice noodles. Its high amylose content was developed to fit market demands and …