# pH-dependent pasting and texture properties of rice flour subjected to limited protein hydrolysis

> Research article (Food Hydrocolloids, 2021) · cited 32× · AI/ML

**Wikidata**: [openalex:W3135780022](https://www.wikidata.org/wiki/openalex:W3135780022)  
**Source**: https://4ort.xyz/entity/ph-dependent-pasting-and-texture-properties-of-rice-flour-subjected-to-limited-protein-hydrolysis