Improvement of physical properties of gluten-free steamed...

Journal of Food Science and Technology 2016 / 6 Vol. 53; Iss. 6

Improvement of physical properties of gluten-free steamed cake based on black waxy rice flour using different hydrocolloids

Itthivadhanapong, Pimchada, Jantathai, Srinual, Schleining, Gerhard
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Volume:
53
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-016-2245-5
Date:
June, 2016
File:
PDF, 660 KB
english, 2016
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