Research Progress on Quality Improvement of Rice Bread
Due to the lack of gluten protein in the components of rice flour, there are some disadvantages in the production process of rice bread, such as difficult in forming an effective network structure, difficult to form, poor in quality (water holding capacity, gas holding capacity, elasticity and cohes...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080201 |