1. Tailoring rice flour structure by rubbery milling for improved gluten-free baked goods. Issue 5 (10th May 2018) Authors: Brütsch, Linda; Tribolet, Liliane; Isabettini, Stéphane; Soltermann, Patrick; Baumann, Andreas; Windhab, Erich J. Journal: Food & function Issue: Volume 9:Issue 5(2018) Page Start: 2951 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗