Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread

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Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread

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scientific article published on 27 September 2018

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wetenschappelijk artikel

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наукова стаття, опублікована у вересні 2018

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name

Physicochemical Properties of ...... luten Free Ingredient in Bread

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Physicochemical Properties of Hom Nil

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Item

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Physicochemical Properties of ...... luten Free Ingredient in Bread

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Physicochemical Properties of Hom Nil

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Physicochemical Properties of ...... luten Free Ingredient in Bread

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Physicochemical Properties of Hom Nil

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P1476

Physicochemical Properties of ...... luten Free Ingredient in Bread

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P2093

Achara Chandrachai

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Daris Kuakpetoon

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Lalana Thiranusornkij

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Parichart Thamnarathip

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P2860

The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay

Enhancement of the functionality of bread by incorporation of Shatavari (Asparagus racemosus).

Effect of Black Rice Powder on the Quality Properties of Pork Patties.

Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility.

Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment.

Effect of particle size of rice flour on physical and sensory properties of Sel-roti.

Evaluation of alpha-glucosidase, alpha-amylase and protein glycation inhibitory activities of edible plants.

Carbohydrate intake and refined-grain consumption are associated with metabolic syndrome in the Korean adult population.

Milling of rice grains: effects of starch/flour structures on gelatinization and pasting properties.

Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours.

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159

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scholarly article

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10.3390/FOODS7100159

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English

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Sirichai Adisakwattana

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2018-09-27T00:00:00Z

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30262789

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Oryza sativa

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6210460

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