Influence of Baromi-2 Rice Flour Particle Size on Gluten-Free Batter Rheology and Quality Characteristics of Deep-Fat Fried Chicken.

Foods · 2025 · PMC12385949 · PMID 40870748

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a clear trendno p-value reported

The data demonstrate a clear trend: decreasing mesh sizes result in a corresponding decrease in mean particle size and specific percentiles (D10, D50, and D90).

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