Artificial saliva-induced structural breakdown of rice flour gels under simulated chewing conditions - Concepedia

Concepedia

Publication | Open Access

Artificial saliva-induced structural breakdown of rice flour gels under simulated chewing conditions

DOI Full Paper Access

12

Citations

21

References

2018

Year

Yonggi Kim, Im Kyung Oh, Hee-Su Kim, Suyong Lee

Food Science and Biotechnology

Food ChemistryRice Flour GelsFood EngineeringFood ProcessingSimulated Chewing ConditionsFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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