Properties of gluten free bread prepared from Iranian rice cultivars

Successful development of rice bread for people allergic to wheat gluten has led to study of physicochemical properties of rice that affected rice bread characteristics. Samples of experimental Iranian rice breads baked in a home bread machine were evaluated by physicochemical methods and compared t...

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Bibliographic Details
Main Authors: F. Lashkari, J. Mohammadzade Milani, A. Moetamedzadegan, G. Maleki
Format: Article
Published: Research Institute of Food Science and Technology 2012-12-01
Series:Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī
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