{"title":"开发无筋无胶大米面包:配料、水合作用和加工时间对面包质量的影响","authors":"L. C. González, Eunice V. Contigiani, M. Tolaba","doi":"10.1007/s44187-024-00112-9","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":502653,"journal":{"name":"Discover Food","volume":"123 45","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Development of gluten-free and gum-free rice bread: influence of ingredients, hydration and processing time on bread quality\",\"authors\":\"L. C. González, Eunice V. Contigiani, M. Tolaba\",\"doi\":\"10.1007/s44187-024-00112-9\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":502653,\"journal\":{\"name\":\"Discover Food\",\"volume\":\"123 45\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-07-19\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Discover Food\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1007/s44187-024-00112-9\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Discover Food","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/s44187-024-00112-9","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}