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pro vyhledávání: '"Sepide Haghighat-Kharazi"'
Autor:
Ali Hashemi Shektai, Jafar Mohammadzadeh Milani, Ali Motamedzadegan, Sepide Haghighat-Kharazi
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 2, Pp 281-293 (2024)
Introduction Due to the low amount of prolamin, rice flour is the most suitable raw material for preparing food for patients with celiac disease. Particle size classification and thermal treatments are among the physical methods to improve the funct
Externí odkaz:
https://doaj.org/article/977b418705e54bfea191a2c07c4a7fe6
