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Improving Porous Crumb Structure of Rice Related Leavened Food Products by Fermentation and Gelatinization at Slightly Higher Air Pressure Conditions
Rathnayake, Heshani Anupama, Navaratne, Senevirathne, Navaratne, ChampaLanguage:
english
Journal:
Journal of Texture Studies
DOI:
10.1111/jtxs.12465
Date:
July, 2019
File:
PDF, 2.17 MB
english, 2019