Research Project code：0150003321
Update date：Dec. 06, 2000
Improvement of quality of rice cracker. Analysis of oxidation smell and reduction of cause
1999 - 1999
It was reported that the oxidative smell of rice crackers is generated at early stage immediately after production and that amount of fatty acid can be reduced in stages of polishing, washing, steaming of rice during a rice cracker manufacturing process.
, oxidation smell
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