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2015•Food Science and BiotechnologyRequires access

Effects of corn, potato, and tapioca starches on the quality of gluten-free rice bread

Misook Kim, Yeonkyung Yun, Yoonhwa Jeong

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Key concepts: Leavening agent, Food science, Potato starch, Starch, Rice flour, Gluten free, Retrogradation (starch), Gluten

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Effects of corn, potato, and tapioca starches on the quality of gluten-free rice bread — Research Paper | ScholarLens