Effect of the shape of rice starch granules on flour characteristics and gluten-free bread quality
Author:
Affiliation:
1. Department of Food Science and Technology; Sejong University; 98 Gunja-dong Seoul 143-747 Korea
2. National Institute of Crop Science; Rural Department Administration; Suwon 441-857 Korea
Funder
Rural Development Administration, Republic of Korea
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
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