Open Access Library Journal
Vol.2 No.6(2015), Paper ID 68454, 8
pages
DOI:10.4236/oalib.1101633
Comparative Studies between Physicochemical Properties of White Waxy Wheat Flour and Glutinous Rice Flour
Yanran Qi, Tingting Cui, Yuexin Jing, Changsong Shan, Zitong Zhao, Peng Wu, Xiansheng Zhang
College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
State Key Laboratory of Crop Biology, Shandong Key Laboratory of Crop Biology, College of Life Sciences, Shandong Agricultural University, Tai’an, China
Copyright © 2015 Yanran Qi, Tingting Cui, Yuexin Jing, Changsong Shan, Zitong Zhao, Peng Wu, Xiansheng Zhang et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Qi, Y. , Cui, T. , Jing, Y. , Shan, C. , Zhao, Z. , Wu, P. and Zhang, X. (2015) Comparative Studies between Physicochemical Properties of White Waxy Wheat Flour and Glutinous Rice Flour.
Open Access Library Journal,
2, 1-8. doi:
10.4236/oalib.1101633.