Influence of Rice Flours and Substitution Levels on the Physicochemical Property and Glycemic Response of Breads

劉瓊鎂(Chiung-Mei Liou)馮臨惠(Lin-Huei Ferng)葉瑞銘(Reming Yeh)陳時欣(Shih Hsin Chen)2021-03-252021-03-2520171605-2471http://dx.doi.org/10.6578/TJACFS.201706_55(3&4).0002https://scholars.lib.ntu.edu.tw/handle/123456789/554720Influence of Rice Flours and Substitution Levels on the Physicochemical Property and Glycemic Response of Breadsjournal article10.6578/TJACFS.201706_55(3&4).0002