High‐protein rice flour in the development of gluten‐free muffins
Author:
Affiliation:
1. School of Nutrition and Food Sciences, 201J Animal and Food Science Laboratory Building, LSU Agricultural CenterLouisiana State University 39 Forestry Lane Baton Rouge LA 70803 U.S.A.
Funder
Bubbling Well Road, LLC
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15140
Reference31 articles.
1. Freeze dried blueberry powder fortification improves the quality of gluten free snacks;Bhaduri S.;Journal of Food Processing and Technology,2014
2. Quality of gluten-free cookies from germinated brown rice flour
3. Does wheat make us fat and sick?
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