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Author response for 'Rheological, texture and in vitro digestibility properties on steamed rice bread modified by ultrafine grinding and high pressure homogenization on rice‐okara slurry'

Authors :
null Zhongyue Tang
null Jin Fan
null Jintao Yang
null Lu Liu
null Lapin He
null Wei Zhang
null Xuefeng Zeng
null Likang Qin
Publication Year :
2022
Publisher :
Wiley, 2022.

Details

Database :
OpenAIRE
Accession number :
edsair.doi...........8ee0aaa1bf08e465f7e1db02485aa954

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