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Optimizing gluten-free white pan bread using rice variety-tailored milling and hydrocolloid combinations

Sung-Huo Kim1,2, Sung-Hoon Park1,2,3

  • 1Department of Food Science, Gangneung-Wonju National University, Gangneung, 25457 Korea.

Food Science and Biotechnology
|March 2, 2026
PubMed
Abstract

Keywords:
Baking performanceCombinationGluten-free breadHydrocolloidRice flou

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