Effect of Hydrothermal/dry Heating and Particle Sizes of Rice Flour on Quality of Gluten-free Bread

Introduction  Due to the low amount of prolamin, rice flour is the most suitable raw material for preparing food for patients with celiac disease. Particle size classification and thermal treatments are among the physical methods to improve the functional characteristics of gluten-free flours and as...

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Bibliografiset tiedot

Päätekijät:	Ali Hashemi Shektai, Jafar Mohammadzadeh Milani, Ali Motamedzadegan, Sepide Haghighat-Kharazi
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	Ferdowsi University of Mashhad 2024-05-01
Sarja:	مجله پژوهش‌های علوم و صنایع غذایی ایران
Aiheet:	celiace disease gluten-free bread physical modification waxy rice
Linkit:	https://ifstrj.um.ac.ir/article_44102_c2d3810cc87a596f1ba81d4f8d445ca3.pdf
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