Phenomenological analysis on whipping behavior of rice flour batter.

Ichikawa C, Ishikawa D, Yang JM, Fujii T

DOI: 10.1111/1750-3841.15452
Published: 2020 Dec
Container: Journal of food science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.15452,
  title = {Phenomenological analysis on whipping behavior of rice flour batter.},
  author = {Ichikawa C and Ishikawa D and Yang JM and Fujii T},
  year = {2020},
  journal = {Journal of food science},
  doi = {10.1111/1750-3841.15452},
  url = {https://doi.org/10.1111/1750-3841.15452}
}

RIS

TY  - JOUR
TI  - Phenomenological analysis on whipping behavior of rice flour batter.
AU  - Ichikawa C
AU  - Ishikawa D
AU  - Yang JM
AU  - Fujii T
PY  - 2020
JO  - Journal of food science
DO  - 10.1111/1750-3841.15452
UR  - https://doi.org/10.1111/1750-3841.15452
ER  -

APA

C, I., D, I., JM, Y., & T, F. (2020). Phenomenological analysis on whipping behavior of rice flour batter.. Journal of food science. https://doi.org/10.1111/1750-3841.15452

Source records

pubmed · retrieved 2026-09-27T09:10:52.558Z