Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening

Title
Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening
Authors
Keywords
Rice dough, Additives, Oscillation, Microstructure, Sensory assessment, Interrelation
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 8, Pages 4852-4862
Publisher
Springer Nature
Online
2014-10-22
DOI
10.1007/s13197-014-1591-4

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