Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour.

Autor: Tridtitanakiat PC; Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.; Robert M Kerr Food & Agricultural Products Center, Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA.; Lanna Rice Research Center, Chiang Mai University, Chiang Mai 50200, Thailand., Hernández-Estrada ZJ; Robert M Kerr Food & Agricultural Products Center, Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA.; Tecnológico Nacional de México/I.T. Veracruz, Calz. Miguel Angel de Quevedo 2779 Col. Formando Hogar, Veracruz 91860, Mexico., Rayas-Duarte P; Robert M Kerr Food & Agricultural Products Center, Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Sep 14; Vol. 12 (18). Date of Electronic Publication: 2023 Sep 14.