Physicochemical properties of Frontière rice flour and its application in a gluten‐free cupcake
Author:
Affiliation:
1. School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA
2. Department of Food, Bioprocessing, and Nutrition Sciences North Carolina State University NC USA
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10484
Reference57 articles.
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3. Physicochemical basis of eating quality of rice;Bhattacharya K. R.;Cereal Foods World,2009
4. Thermal and mechanical properties of concentrated rice starch gels of varying composition
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