Order Article Reprints

Ding X-L, Wang L-J, Li T-T, Wang F, Quan Z-Y, Zhou M, Huo Z-Y, Qian J-Y. Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter. Foods. 2021; 10(11):2648. https://doi.org/10.3390/foods10112648

Ding, Xiang-Li, Lan-Jing Wang, Ting-Ting Li, Fei Wang, Zhen-Yang Quan, Meng Zhou, Zhong-Yang Huo, and Jian-Ya Qian. 2021. "Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter" Foods 10, no. 11: 2648. https://doi.org/10.3390/foods10112648

Ding, X.-L., Wang, L.-J., Li, T.-T., Wang, F., Quan, Z.-Y., Zhou, M., Huo, Z.-Y., & Qian, J.-Y. (2021). Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter. Foods, 10(11), 2648. https://doi.org/10.3390/foods10112648