Effect of Starch Damage Degree of Rice Flour on Bread-making Properties and Temporal Changes of Wheat Flour and Rice Flour Blended Bread

Autor:	Ryoka Takahashi, Tomohiro Noguchi, Minoru Suzuki, Chiaki Arai, Satoshi Yamaguchi, Kiyokatsu Miyamori, Mikiko Tozaki, Katsumi Takano, Rieko Hirose, Tetsuya Kanda
Rok vydání:	2021
Předmět:	chemistry.chemical_compound chemistry Starch Wheat flour Food science Rice flour Bread making Food Science Mathematics Degree (temperature)
Zdroj:	Nippon Shokuhin Kagaku Kogaku Kaishi. 68:297-305
ISSN:	1881-6681 1341-027X
DOI:	10.3136/nskkk.68.297
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f70f58a9ee2116604b731cb0b42f63a4 https://doi.org/10.3136/nskkk.68.297 Zobrazit plný text záznamu