Effect of starch degradation induced by extruded pregelatinization treatment on the quality of gluten-free brown rice bread
Xudong Yan, Shunjing Luo, Jiangping Ye, Chengmei Liu
Topics & Concepts
Food scienceGlutenChemistryStarchGluten freeBrown riceResistant starchMoistureRheologyRice flourWater contentMaterials scienceRaw materialOrganic chemistryComposite materialEngineeringGeotechnical engineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology