High protein brown rice flour, tapioca starch & potato starch in the development of gluten-free cupcakes
Ricardo S. Alemán, Gabriella Paz, Anita Morris, Witoon Prinyawiwatkul, Marvin Moncada, Joan M. King
Topics & Concepts
Food scienceStarchBrown ricePotato starchAmyloseGluten freeChemistryRice flourGlutenIngredientWheat flourOrganic chemistryRaw materialFood composition and propertiesMicrobial Metabolites in Food BiotechnologyFood and Agricultural Sciences