Rakkhumkaew, Numfon <br/><br/>
Utilization of small broken riceberry flour in gluten-free bread.  [electronic resource] 

 -  Food science and technology international = Ciencia y tecnologia de los alimentos internacional  Sep 2019 
 - 515-522 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1532-1738 
<br/><br/><label>Standard No.: </label>10.1177/1082013219842463  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread--analysis<br/>Cooking<br/>Food Analysis<br/>Glutens--chemistry<br/>Oryza--chemistry