Physicochemical and Rheological Properties of Floury Rice Powder with Different Particle Sizes: Effects on Gluten-Free Sponge Cake Qualities.

Gels · 2025 · PMC12562764 · PMID 41149393

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an increasing trendno p-value reported

However, in the temperature sweep plot, soft wheat flour showed an increasing trend in G′ values similar to that in FR1 and reached a peak G′ value (925.1 Pa) exceeding that of FR1 (902.9 Pa).

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