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Universitas Hasanuddin
Research output:Contribution to journal›Article›peer-review
Physicochemical properties and functionality of wet-type grinder-treated vegetables in gluten-free rice flour bread
Pambu A.L.
Food Chemistry
Q1Published: 2026
Abstract
Sourced directly from Elsevier Scopus. No OpenAlex abstract available.
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10.1016/j.foodchem.2026.149110Other files and links
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Food scienceSciences
ChemistrySciences
FermentationSciences
Rice flourSciences
RheologySciences
PulverizerSciences
Wheat breadSciences
Wheat flourSciences
PolysaccharideSciences
Food qualitySciences
LegumeSciences
OrganolepticSciences
Volume (thermodynamics)Sciences
PigmentSciences