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2016•International Food Research JournalRequires access

Effects of substitution of black glutinous rice flour for wheat flour on batter and cake properties.

Pimchada Itthivadhanapong, Arpathsra Sangnark

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Key concepts: Food science, Wheat flour, Rice flour, Black rice, Substitution (logic), Chemistry, Raw material, Organic chemistry

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Effects of substitution of black glutinous rice flour for wheat flour on batter and cake properties. — Research Paper | ScholarLens