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Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten Free Breadmaking and Molecular Size of β Glucans in the Fortified Breads

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Figure

Table 1.  Experimental  design  and  residual  β-glucanase  activities of rice flours  treated by microwave energy
Table 2.  Effects of microwave treatment on the viscometric parameters of rice  flours (RVA viscoamylography)
Table 3. Effects microwave treatment of rice flour on physical properties of the resultant breads
Figure 1.  Effect of flour microwave treatment on the external appearance and internal crumb
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