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Filtering by: Creator Stierwalt, Harrison D. Remove constraint Creator: Stierwalt, Harrison D. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Creator Hur, Sungik Remove constraint Creator: Hur, Sungik

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  • Rice flour — A functional ingredient for premium crabstick

    Creator:
    Hur, Sungik, Cho, Suengmok, Kum, Jun-Seok, Park, Jae W., and Kim, Dong-Soo
    Abstract:
    Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried 2 out to evaluate rice flour as a functional ingredient for premium crabstick and develop a commercially viable recipe for premium crabstick. Physicochemical properties of crabstick pastes prepared with 42% surimi, various rice flour concentrations (0,...
    Resource Type:
    Article
    Full Text:
    thermocouple 1.6 mm x 260 mm, Ecklund-Harrison Technologies, 9 Inc., Fort Meyers, FL, U.S.A.) was then

  • Rice flour – a functional ingredient for premium crabstick

    Creator:
    Hur, Sungik
    Abstract:
    Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried out to evaluate rice flour as a functional ingredient for premium crabstick and to develop a commercially viable recipe for premium crabstick. Crabstick pastes were formulated with constant surimi (42%) and combined rice flour and starch...
    Resource Type:
    Masters Thesis
    Full Text:
    D. Choi, Dr. Joo D. Park, and Dr. Jun H. Jang for their advice and encouragement. I appreciate