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NTIS 바로가기Journal of food engineering, v.116 no.1, 2013년, pp.213 - 217
Heo, S. , Lee, S.M. , Shim, J.H. , Yoo, S.H. , Lee, S.
The rheological and cooking properties of gluten-free noodles prepared with dry- and wet-milled rice flours were characterized. Dry-milled rice flour with a higher degree of starch damage exhibited greater water hydration properties than wet-milled rice flour at room temperature. However, the pastin...
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