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Book Chapter

Rice Flours in Baking

  • Luh B
  • Liu Y
Springer US, (1991), 428-452
DOI: 10.1007/978-1-4899-3754-4_13
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Abstract

There are two types of commercial rice flour available in the United States (Hogan 1977). The first is produced from waxy or glutinous rice, which is grown in limited quantities in California. The waxy rice flour has superior qualities for use as a thickening agent...

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APA

Luh, B. S., & Liu, Y.-K. (1991). Rice Flours in Baking. In Rice (pp. 428–452). Springer US. https://doi.org/10.1007/978-1-4899-3754-4_13

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