Open access
1,242
Views
0
CrossRef citations to date
0
Altmetric
Original Article
Gel properties of rice varieties in relation to bread baking potential
Hye Min HanDepartment of Foods and Nutrition, Keimyung University, 1000, Sin-dang Dong, Dal-suh Gu, Daegu, Republic of Korea
& Bong Kyung KohDepartment of Foods and Nutrition, Keimyung University, 1000, Sin-dang Dong, Dal-suh Gu, Daegu, Republic of KoreaCorrespondence[email protected]
Pages 833-841
|
Received 26 Sep 2022, Accepted 23 Feb 2023, Published online: 07 Mar 2023
Reprints and Permissions
This is an open access article distributed under the terms of the Creative Commons CC BY license, which permits unrestricted use, distribution, reproduction in any medium, provided the original work is properly cited.
You are not required to obtain permission to reuse this article in part or whole.
Related research
People also read lists articles that other readers of this article have read.
Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.
Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.