Effect of heating treatment on processing characteristics of rice dough
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Reference64 articles.
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4. The influence of scalded flour, fermentation, and plants belonging to Lamiaceae family on the wheat bread quality and acrylamide content;Bartkiene;Journal of Food Science,2018
5. Comparative study on morphological rheological and functional characteristics of extruded rice starch citrates and lactates;Butt;International Journal of Biological Macromolecules,2021
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