Properties of Gluten-free Rice Breads using Different Rice Flours Prepared by Dry, Wet and Semi-wet Milling

Lee, Myung-Hee; Lee, Young-Tack

doi:10.13050/foodengprog.2006.10.3.180

Food Eng. Prog. 2006; 10(3):180-185

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.3.180

Article

제분방법에 따른 쌀가루별 Gluten-free 쌀빵의 제조 특성

이명희¹, 이영택¹^,^*

Properties of Gluten-free Rice Breads using Different Rice Flours Prepared by Dry, Wet and Semi-wet Milling

Myung-Hee Lee¹, Young-Tack Lee¹^,^*

Author Information & Copyright ▼

¹경원대학교 생명공학부

¹Division of Biotechnology, Kyungwon University, Seongnam 461-701, Korea

^*Corresponding author: Young-Tack Lee, Division of Biotechnology, Kyungwon University, Seongnam 461-701, Korea. Phone: +82-31-750-5565, Fax: +82-31-750-5273, E-mail: ytlee@kyungwon.ac.kr

ⓒ Copyright 2006 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Aug 31, 2006