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, (15): 307 -314 .  DOI: 10.13995/j.cnki.11-1802/ts.045490

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