Unraveling the mechanism of improved gas cell structure in rice bread by radio-frequency-controlled gelatinization degree: A focus on protein-starch matrix and dough liquor interface
Fuente:
Food Research International
Publication date: 1 May 2026Source: Food Research International, Volume 231, Part 2Author(s): Dongsheng Hu, Yingqi Tian, Qianjie Xiong, Mengge Li, Rui Li, Shaojin Wang