2023peer-reviewed38 citations
Structural support of zein network to rice flour gluten-free dough: Rheological, textural and thermal properties
Xinrui Zhang, Zhen Wang, Luyang Wang, Xingqi Ou, Jihong Huang, Guangzhong Luan
Food Hydrocolloids
Concepts
RheologyAmyloseFood scienceRice flourGluten freeGlutenViscoelasticityNetwork structure