Properties and qualities of rice flours and gluten-free cupcakes made with higher-yield rice varieties in Korea

✍ Scribed by Sun Jin Park; Ki-Yong Ha; Malshick Shin

• Book ID: 113056363
• Publisher: The Korean Society of Food Science and Technology
• Year: 2012
• Tongue: English
• Weight: 580 KB
• Volume: 21
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-012-0048-7