| 000 | 01074 a2200277 4500 | ||
|---|---|---|---|
| 005 | 20250518033319.0 | ||
| 264 | 0 | _c20200204 | |
| 008 | 202002s 0 0 eng d | ||
| 022 | _a1532-1738 | ||
| 024 | 7 |
_a10.1177/1082013219842463 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aRakkhumkaew, Numfon | |
| 245 | 0 | 0 |
_aUtilization of small broken riceberry flour in gluten-free bread. _h[electronic resource] |
| 260 |
_bFood science and technology international = Ciencia y tecnologia de los alimentos internacional _cSep 2019 |
||
| 300 |
_a515-522 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aBread _xanalysis |
| 650 | 0 | 4 | _aCooking |
| 650 | 0 | 4 | _aFood Analysis |
| 650 | 0 | 4 |
_aGlutens _xchemistry |
| 650 | 0 | 4 |
_aOryza _xchemistry |
| 700 | 1 | _aBoonsri, Yuparat | |
| 700 | 1 | _aSukchum, Arunwadee | |
| 773 | 0 |
_tFood science and technology international = Ciencia y tecnologia de los alimentos internacional _gvol. 25 _gno. 6 _gp. 515-522 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1177/1082013219842463 _zAvailable from publisher's website |
| 999 |
_c29574986 _d29574986 |
||