Effects of particle size distributions of rice flour on the quality of gluten-free rice cupcakes
Effects of particle size distributions of rice flour on the quality of gluten-free rice cupcakes
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DOI：
10.1016/j.lwt.2014.04.042
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发表时间：
2014-11-01
影响因子：
6
通讯作者：
Shin, Malshick
中科院分区：
文献类型：
--
作者：
Kim, Ji-Myoung;Shin, Malshick
The particle size distributions (PSD) of rice flour and milling processes are important in making gluten-free products. The dry rice flour was prepared by grinding dried rice grains after soaking. Effects of PSD on the quality of rice cupcakes were investigated using the newly-developed rice flour. The flour properties passed through 80, 120, 160, and 200 (
