Improvement of the Bread-making Properties of Stored or Dry-heated Rice Flour with Sucrose Fatty Acid Ester

Autor:	Mariko Nakagawa, Yuki Ushijima, Aya Tabara, Kotaro Matsunaga, Masaharu Seguchi
Rok vydání:	2017
Předmět:	0301 basic medicine Marketing Sucrose Chemistry General Chemical Engineering Fatty acid ester Rice flour Industrial and Manufacturing Engineering 03 medical and health sciences chemistry.chemical_compound 030104 developmental biology Food science Bread making Food Science Biotechnology
Zdroj:	Food Science and Technology Research. 23:291-295
ISSN:	1881-3984 1344-6606
DOI:	10.3136/fstr.23.291
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::305d86adee7cc6eac20f446e67854c32 https://doi.org/10.3136/fstr.23.291 Zobrazit plný text záznamu