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2021•LWTRequires access

Influence of particle size on the properties of rice flour and quality of gluten-free rice bread

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

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Key concepts: Rice flour, Particle size, Food science, Gluten, Starch, Starch gelatinization, Particle (ecology), Materials science

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Influence of particle size on the properties of rice flour and quality of gluten-free rice bread — Research Paper | ScholarLens