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2021•Journal of Cereal ScienceRequires access

Influence of damaged starch on the properties of rice flour and quality attributes of gluten-free rice bread

Wanyu Qin, Zexue Lin, Aixia Wang, Tianzhen Xiao, Yue He, Zhiying Chen, Lili Wang, Liya Liu, Fengzhong Wang, Li‐Tao Tong

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Key concepts: Rice flour, Food science, Starch, Gluten, Crystallinity, Chemistry, Gluten free, Water content

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Influence of damaged starch on the properties of rice flour and quality attributes of gluten-free rice bread — Research Paper | ScholarLens