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Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter.
Ding, Xiang-Li; Wang, Lan-Jing; Li, Ting-Ting; Wang, Fei; Quan, Zhen-Yang; Zhou, Meng; Huo, Zhong-Yang; Qian, Jian-Ya.
Afiliação
  • Ding XL; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, School of Food Science and Engineering and School of Tourism and Culinary Science, Yangzhou University, 196 West Huayang Ave., Yangzhou 225009, China.
  • Wang LJ; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, School of Food Science and Engineering and School of Tourism and Culinary Science, Yangzhou University, 196 West Huayang Ave., Yangzhou 225009, China.
  • Li TT; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, School of Food Science and Engineering and School of Tourism and Culinary Science, Yangzhou University, 196 West Huayang Ave., Yangzhou 225009, China.
  • Wang F; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, School of Food Science and Engineering and School of Tourism and Culinary Science, Yangzhou University, 196 West Huayang Ave., Yangzhou 225009, China.
  • Quan ZY; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, School of Food Science and Engineering and School of Tourism and Culinary Science, Yangzhou University, 196 West Huayang Ave., Yangzhou 225009, China.
  • Zhou M; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, School of Food Science and Engineering and School of Tourism and Culinary Science, Yangzhou University, 196 West Huayang Ave., Yangzhou 225009, China.
  • Huo ZY; Co-Innovation Center for Modern Production Technology of Grain Crops, Jiangsu Key Laboratory of Crop Genetics and Physiology, Research Institute of Engineering Technology for Crop Industry, Yangzhou University, 196 West Huayang Ave., Yangzhou 225009, China.
  • Qian JY; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, School of Food Science and Engineering and School of Tourism and Culinary Science, Yangzhou University, 196 West Huayang Ave., Yangzhou 225009, China.
Foods ; 10(11)2021 Nov 01.
Article em En | MEDLINE | ID: mdl-34828928
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China