RHEOLOGICAL CHARACTERIZATION AND MODELING OF RICE FLOUR DOUGH: EFFECT OF PARBOILING TIME, MOISTURE CONTENT AND GUM ARABIC
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2012.00350.x/fullpdf
Reference34 articles.
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