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Developing radio frequency technology for enhancing the processing characteristics of gluten-free rice dough based on gelatinization degree

Dongsheng Hu; Yingqi Tian; Jiahong Yuan; Mengge Li; Rui Li; Shaojin Wang
Journal of Food Engineering · Vol. 419 · pp. 113148 · 2026
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Bibliographic Information

JournalJournal of Food Engineering
PublisherElsevier
Publication Date2026-12-01
Publication Year2026
Volume419
Pages113148
Document TypeJournal Article
eISSN0260-8774
DOI10.1016/j.jfoodeng.2026.113148
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1982-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/02608774
Publisher PageOpen Publisher Page
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