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pro vyhledávání: '"Tomoro Inui"'
Autor:
Kenjiro Sugiyama, Daichi Matsumoto, Yasuhiro Sakai, Tomoro Inui, Chikako Tarukawa, Masaharu Yamada
Publikováno v:
Foods, Vol 11, Iss 9, p 1321 (2022)
Gluten-free rice flour noodles with a flavor and texture profile preferred by the Japanese people were developed. The rice noodles contained potato starch (PS) as a binder. “Koshihikari” was selected from several candidate varieties based on its
Externí odkaz:
https://doaj.org/article/4ea25e29ec5741d9b75690af12c9f0fd
