The effects of extruded black rice flour on rheological and...

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International Journal of Food Science & Technology 2018 / 12

The effects of extruded black rice flour on rheological and structural properties of wheat-based dough and bread quality

Ma, Jie, Kaori, Fujita, Ma, Lei, Gao, Mengnan, Dong, Chunxia, Wang, Jiamin, Luan, Guangzhong
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Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14062
Date:
December, 2018
File:
PDF, 1.18 MB
english, 2018
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