Physicochemical properties and functionality of wet-type grinder-treated vegetables in gluten-free rice flour bread
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This study examined the effects of incorporating wet-type grinder (WG)-treated vegetables into rice flour (RF) batter on the quality of gluten-free bread. Seven vegetables-okra, carrot, spinach, ashitaba, komatsuna, broccoli, and burdock-were evaluated at opti... ...
