Open AccessCharacterization of gluten-free rice bread prepared using a combination of potato tuber and ramie leaf enzymes
Author(s) -
Thi Kim Le Loan,
Nguyễn Minh Thủy,
Quang Le Tri,
Sunghoon Park
Publication year - 2021
Publication title -
food science and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.595
H-Index - 38
eISSN - 2092-6456
pISSN - 1226-7708
DOI - 10.1007/s10068-021-00891-2
Subject(s) - amylopectin , ramie , amylose , degree of polymerization , food science , amylase , chemistry , starch , retrogradation (starch) , gluten , horticulture , enzyme , polymerization , biology , biochemistry , fiber , polymer , organic chemistry
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