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    Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening

    The handling of rice flour doughs in terms of sheeting, flattening and rolling is difficult due to the absence of gluten forming proteins; scope exists to improve these characteristics by incorporating appropr...

    Yash Dixit, Suvendu Bhattacharya in Journal of Food Science and Technology (2015)