{"title":"预糊化米粉无麸质面条的制作及品质特性研究","authors":"Gyeong A Jeong, Rin Chae, Chang Joo Lee","doi":"10.13050/foodengprog.2023.27.3.180","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":"154 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Production and Quality Characteristics of Gluten-Free Noodles Made with Pregelatinized Rice Flour\",\"authors\":\"Gyeong A Jeong, Rin Chae, Chang Joo Lee\",\"doi\":\"10.13050/foodengprog.2023.27.3.180\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":12413,\"journal\":{\"name\":\"Food Engineering Progress\",\"volume\":\"154 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-08-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Engineering Progress\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.13050/foodengprog.2023.27.3.180\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Engineering Progress","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.13050/foodengprog.2023.27.3.180","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}