Open AccessEffect of Gum, Protein and Emulsifier Use at Different Ratios and Gelatinization on Rice Pasta Quality
Author(s) -
Dilek Büyükbeşe,
Emine Elçin Emre,
Ahmet Kaya
Publication year - 2020
Publication title -
akademik gıda dergisi/akademik gıda
Language(s) - English
Resource type - Journals
eISSN - 2148-015X
pISSN - 1304-7582
DOI - 10.24323/akademik-gida.730113
Subject(s) - food science , wheat gluten , chemistry , gluten