Physicochemical and structural properties of gluten-free black rice dough: the effect and mechanism analysis of inulin polymerization degree and replacement level

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Publication date: March 2026

Source: Food Hydrocolloids, Volume 172, Part 2

Author(s): Jia-jing Zhang, Chun-min Ma, Yang Yang, Bing Wang, Guang Zhang, Xin-yu Xu, Xiao-fei Liu, Yue Xu, Na Zhang

​Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 2Author(s): Jia-jing Zhang, Chun-min Ma, Yang Yang, Bing Wang, Guang Zhang, Xin-yu Xu, Xiao-fei Liu, Yue Xu, Na Zhang Read More