Gluten-Free Rice Breading Using Composited Rice Flour and Pre-Germinated Brown Rice Flour for Health Benefits
Author:
Affiliation:
1. Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University
2. Department of Life Science, Faculty of Education, Niigata University
3. Associate Fellows, Academy of Science, Office of the Royal Society
Publisher
Center for Academic Publications Japan
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
https://www.jstage.jst.go.jp/article/jnsv/65/Supplement/65_S206/_pdf
Reference23 articles.
1. 1) Suderman DR, Cunningham FE. 1983. Batter and Breading. AVI Publishing Company, Westport, Connecticut, USA.
2. 2) Poddar U, Thapa BR, Nain CK, Prasad A, Singh K. 2002. Celiac disease in India: are they true cases of celiac disease? J Pediatr Gastroenterol Nutr 35: 508-512.
3. 3) Makharia GK, Mulder CJ, Goh KL, Ahuja V, Bai JC, Catassi C, Green PH, Gupta SD, Lundin KE, Ramakrishna BS, Rawat R, Sharma H, Sood A, Watanabe C, Gibson PR. 2014. Issues associated with the emergence of coeliac disease in the Asia-Pacific region: a working party report of the World Gastroenterology Organization and the Asian Pacific Association of Gastroenterology. J Gastroenterol Hepatol 29(4): 666-677.
4. 4) Al-Bawardy B, Codipilly DC, Rubio-Tapia A, Bruining DH, Hansel SL, Murray JA. 2017. Celiac disease: a clinical review. Abdom Radiol 42: 351-360.
5. 5) Deis RC. 1997. Functional ingredients from rice. Food Prod Des 6: 45-46.
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