Development of gluten-free bread using Malaysian brown rice (Oryza sativa L.) flour as main ingredient /

相似书籍

• Development of extruded gluten free hard pretzel from brewer's rice
  由: Paykary, Maryam
  出版: (2014)
• Biotransformation of gluten-free composite flour mediated by lactic acid bacteria via solid-state fermentation process conducted under different moisture contents
  由: Koyum, Kareem Adebayo
  出版: (2022)
• Study of Physico-chemical Properties and Sensory Evaluation of White Bread using Different Commercial Brands of High Gluten Flour
  由: Hana Meftah Elgubbi
• Factors Affecting Gluten Production And Its Rheological Characterizations
  由: Abang Zaidel, Dayang Norulfairuz
  出版: (2007)
• Characterisation of bario rice flour and its potential application in the development of gluten-free bread
  由: Macdalyna Esther Ronie
  出版: (2023)