Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance

Published 2018 View Full Article

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Title
Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance
Authors
Keywords
Microwave treatment, Rice flour, Dough rheology, Pasting properties, Gluten-free bread
Journal
FOOD HYDROCOLLOIDS
Volume 90, Issue -, Pages 472-481
Publisher
Elsevier BV
Online
2018-12-24
DOI
10.1016/j.foodhyd.2018.12.048

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