Effect of Process Variables on Rice Flour Functional Properties, and Porous Structure of Rice and Wheat-Based Leavened Food Products

RESEARCH BACKGROUND: Various processing techniques significantly affect physicochemical and functional properties of rice flour and the quality of the final products. This study aims to modify rice flour with different treatments and to select the best one to develop rice and wheat-based leavened fo...

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Detalles Bibliográficos
Autores principales: Rathnayake, Heshani Anupama, Navaratne, Senevirathne, Navaratne, Champa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2022
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8990982/
https://www.ncbi.nlm.nih.gov/pubmed/35440882
http://dx.doi.org/10.17113/ftb.60.01.22.7238

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8990982/
https://www.ncbi.nlm.nih.gov/pubmed/35440882
http://dx.doi.org/10.17113/ftb.60.01.22.7238

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