Jeon, H.; Lee, J.; Nam, T.G.; Choi, H.; Kim, H.-S.
Physicochemical and Rheological Properties of Floury Rice Powder with Different Particle Sizes: Effects on Gluten-Free Sponge Cake Qualities. Gels 2025, 11, 789.
https://doi.org/10.3390/gels11100789
AMA Style
Jeon H, Lee J, Nam TG, Choi H, Kim H-S.
Physicochemical and Rheological Properties of Floury Rice Powder with Different Particle Sizes: Effects on Gluten-Free Sponge Cake Qualities. Gels. 2025; 11(10):789.
https://doi.org/10.3390/gels11100789
Chicago/Turabian Style
Jeon, Hyebin, Jungae Lee, Tae Gyu Nam, Hyunwook Choi, and Hyun-Seok Kim.
2025. "Physicochemical and Rheological Properties of Floury Rice Powder with Different Particle Sizes: Effects on Gluten-Free Sponge Cake Qualities" Gels 11, no. 10: 789.
https://doi.org/10.3390/gels11100789
APA Style
Jeon, H., Lee, J., Nam, T. G., Choi, H., & Kim, H.-S.
(2025). Physicochemical and Rheological Properties of Floury Rice Powder with Different Particle Sizes: Effects on Gluten-Free Sponge Cake Qualities. Gels, 11(10), 789.
https://doi.org/10.3390/gels11100789