Tables index

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
  • Table 1. Formulas of Each Group
  • Table 2. The Resistant Starch Type III Analysis Result of Steamed Rice Bowl Cake With Different Proportion of Yam
  • Table 3. The Texture Profile Analysis (TPA) Result of Steamed Rice Bowl Cake With Different Yam Proportions
  • Table 4. The Hunter Lab Values of Steamed Rice Bowl Cake With Different Yam Proportions
  • Table 5. The Solubility and Swelling Power of Steamed Rice Bowl Cake With Different Yam Proportions