Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran

Journal of Cereal Science

Volumn 56, Issue 2, 2012, Pages 389-395

  Phimolsiripol, Yuthana ^a   Mukprasirt, Amornrat ^b   Schoenlechner, Regine ^c  

^a CHIANG MAI UNIVERSITY   (Thailand)

^b KING MONGKUT'S UNIVERSITY OF TECHNOLOGY NORTH BANGKOK   (Thailand)

^c UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

Dietary fibre fraction; Gluten free bread; Rice bran; Sensory property

Indexed keywords

EID: 84865974647     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.06.001     Document Type: Article

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