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

Subjects

Subjects :

Industrial and Manufacturing Engineering
Food Science

Details

ISSN :

13652621 and 09505423

Volume :

57

Database :

OpenAIRE

Journal :

International Journal of Food Science & Technology

Accession number :

edsair.doi...........a2340e9a3083fbde6359d4eb87649808