Effect of Gelatinized Wheat Starch on Bread-making Qualities of Yudane Dough

Autor:	Shunichi Inoue, Yoshino Shinji, Daiju Yamada, Dennis Marvin Santiago, Kazumasa Tsuboi, Hiroshi Koaze, Daiki Murayama, Hiroaki Yamauchi, Iseki Tomoyuki
Rok vydání:	2015
Předmět:	Wheat starch Chemistry Food science Potato starch Bread making Food Science
Zdroj:	Nippon Shokuhin Kagaku Kogaku Kaishi. 62:547-554
ISSN:	1881-6681 1341-027X
DOI:	10.3136/nskkk.62.547
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7ce7e695aa773d9d7b290faae5cde7a8 https://doi.org/10.3136/nskkk.62.547 Zobrazit plný text záznamu