Properties and qualities of rice flours and gluten-free cupcakes made with higher-yield rice varieties in Korea

Food Science and Biotechnology

Volumn 21, Issue 2, 2012, Pages 365-372

  Park, Sun Jin ^a   Ha, Ki Yong ^b   Shin, Malshick ^a  

^a Chonnam National University   (South Korea)

^b National Institute of Crop Science   (South Korea)

Author keywords

'Boramchanbyeo'; 'Druryechanbyeo'; gluten free; newly developed dry milled rice flour; rice cupcake

Indexed keywords

'BORAMCHANBYEO'; 'DRURYECHANBYEO'; GLUTEN-FREE; RICE CUPCAKE; RICE FLOUR;

GELATION;

STARCH;

EID: 84862103958     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-012-0048-7     Document Type: Article

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