Rice bread research
1978
A new bread formula made from rice flour may offer a good alternative to people who suffer from allergies and/or cannot tolerate wheat products. It contains low levels of sodium, protein, fat and fibers, and high amounts of easily digested carbohydrates. The recipe uses yeast and methylcellulose to give rice bread color, flavor and texture like conventional breads. The development of the formula is discussed, and information is provided about obtaining ingredients for home use.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
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