The authors gratefully acknowledge Zigrida M. Zarins for assistance in making rice bread samples and their analysis by DSC. The mention of firm names or trade products does not imply that they are endorsed or recommended by the U.S. Dept. of Agriculture over others or similar products not mentioned.
Texture and other Physicochemical Properties of Whole Rice Bread
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 66, Issue 7, pages 940–944, September 2001
How to Cite
Kadan, R.S., Robinson, M.G., Thibodeaux, D.P. and Pepperman, A.B. (2001), Texture and other Physicochemical Properties of Whole Rice Bread. Journal of Food Science, 66: 940–944. doi: 10.1111/j.1365-2621.2001.tb08216.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20001538
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