Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Maya Okouchi"'
Autor:
Kumiko Saito, Maya Okouchi, Mana Yamaguchi, Tayori Takechi, Yoshiro Hatanaka, Koji Kitsuda, Takayo Mannari, Hitoshi Takamura
Publikováno v:
Journal of Food Science. 87:576-584
Increasing number of individuals worldwide are consuming gluten-free products, for example, bread, for health and other reasons. However, gluten-free products are currently expensive and/or their preparation involves the use of specialist machinery o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1237408217a1e8d162e88fed6e06d9f6
https://doi.org/10.1111/1750-3841.16040
https://doi.org/10.1111/1750-3841.16040
Autor:
Kumiko Saito, Maya Okouchi, Mana Yamaguchi, Tayori Takechi, Yoshiro Hatanaka, Koji Kitsuda, Takayo Mannari, Hitoshi Takamura
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ced59d8cf6b7ad5242705d8cf74eec8e
https://doi.org/10.1111/jfpp.17228
https://doi.org/10.1111/jfpp.17228
Autor:
Kumiko Saito, Maya Okouchi, Mana Yamaguchi, Tayori Takechi, Yoshiro Hatanaka, Koji Kitsuda, Takayo Mannari, Hitoshi Takamura
Publikováno v:
Journal of food scienceREFERENCES. 87(11)
Recently, there has been an increase in the demand for gluten-free bread due to health reasons. One of the flours used to produce gluten-free bread is rice flour; flour characteristics are very important for breadmaking. Although a study has shown th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15beb09d10202dbbd3aa17be0aa31501
https://pubmed.ncbi.nlm.nih.gov/36181452
https://pubmed.ncbi.nlm.nih.gov/36181452