Study on effect of gelatinization and rheological properties of brown rice flour with different milling degrees on quality characteristics of gluten-free walnut cake

JIAN Xueru, SUN Zheng, LI Wenkai, REN Chuanshun, WANG Jing, LUO Ming, YAN Yong, GUAN Erqi

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (15) : 307-314.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (15) : 307-314. DOI: 10.13995/j.cnki.11-1802/ts.045490

Study on effect of gelatinization and rheological properties of brown rice flour with different milling degrees on quality characteristics of gluten-free walnut cake

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(15): 307-314 https://doi.org/10.13995/j.cnki.11-1802/ts.045490

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