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The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill

Shunjing Luo, Xudong Yan, Yuteng Fu, Min Pang, Ruiyun Chen, Yunfei Liu, Jun Chen, Chengmei Liu

2021Food Chemistry58 citationsDOI

Topics & Concepts

Rice flourFood scienceGlutenStarchGluten freeBrown riceEndospermChemistryPotato starchRaw materialBiochemistryOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods
The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill | Litcius