Table 3. The Texture Profile Analysis (TPA) Result of Steamed Rice Bowl Cake With Different Yam Proportions

From

Effect of Different Yam Varieties and Addition on Resistant Starch Type III Formation and Physical Properties of Steamed Rice Bowl Cake

Mingchang Li, Chin Fu Chou

Journal of Food and Nutrition Research. 2018, 6(11), 682-688 doi:10.12691/jfnr-6-11-1