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Effects of protein enrichment on the properties of rice flour based gluten-free pasta

Suphat Phongthai, Stefano D’Amico, Regine Schöenlechner, Wantida Homthawornchoo, Saroat Rawdkuen

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Key concepts: Food science, Rice flour, Chemistry, Gluten, Bran, Starch, Gluten free, Whey protein

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