Improving porous crumb structure of rice-related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions
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Wiley Periodicals,
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Rathnayake, H. A., Navaratne, S., & Navaratne, C. (2019)..Improving porous crumb structure of rice-related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions. J Texture Stud. 2019;50:564–570.