High protein brown rice flour, tapioca starch & potato starch in the development of gluten-free cupcakes
Ricardo S. Alemán, Gabriella Paz, Anita Morris, Witoon Prinyawiwatkul, Marvin Moncada, Joan M. King
LWT
Concepts
Food scienceStarchBrown ricePotato starchAmyloseGluten freeChemistryRice flour