Influence of damaged starch on the properties of rice flour and quality attributes of gluten-free rice bread
Wanyu Qin, Zexue Lin, Aixia Wang, Tianzhen Xiao, Yue He, Zhiying Chen, Lili Wang, Liya Liu, Fengzhong Wang, Li‐Tao Tong
Topics & Concepts
Rice flourFood scienceStarchGlutenCrystallinityChemistryGluten freeWater contentRaw materialCrystallographyGeotechnical engineeringEngineeringOrganic chemistryFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology