Open AccessModification of Rice Flour and Its Potential Use in the Food Industry.
Author(s) -
Samir Sideek Alhusaini
Publication year - 2022
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_disstheses.4038
Subject(s) - food science , chemistry , rice flour , acetic anhydride , succinic anhydride , sodium hydroxide , starch , raw material , organic chemistry , catalysis