Your browser doesn't support javascript.
loading
Effect of the addition of high-temperature water on the properties of batter and bread made from gluten-free rice flour.
Saito, Kumiko; Okouchi, Maya; Yamaguchi, Mana; Takechi, Tayori; Hatanaka, Yoshiro; Kitsuda, Koji; Mannari, Takayo; Takamura, Hitoshi.
Afiliación
  • Saito K; Graduate School of Humanities and Sciences, Nara Women's University, Kitauoya-Nishimachi, Nara, 630-8506, Japan.
  • Okouchi M; Graduate School of Humanities and Sciences, Nara Women's University, Kitauoya-Nishimachi, Nara, 630-8506, Japan.
  • Yamaguchi M; Graduate School of Humanities and Sciences, Nara Women's University, Kitauoya-Nishimachi, Nara, 630-8506, Japan.
  • Takechi T; Senri Kinran University, 5-25-1 Fujishirodai, Suita, Osaka, 565-0873, Japan.
  • Hatanaka Y; Osaka Research Institute of Industrial Science and Technology Morinomiya Center, 1-6-50, Morinomiya, Jotoku, Osaka, 536-8553, Japan.
  • Kitsuda K; Research Institute of Environment, Agriculture and Fisheries, 442 Shakudo, Habikino, Osaka, 583-0862, Japan.
  • Mannari T; Department of Food Science and Nutrition, Nara Women's University, Kitauoya-Nishimachi, Nara, 630-8506, Japan.
  • Takamura H; Department of Food Science and Nutrition, Nara Women's University, Kitauoya-Nishimachi, Nara, 630-8506, Japan.
J Food Sci ; 87(2): 576-584, 2022 Feb.
Article en En | MEDLINE | ID: mdl-35040128
Asunto(s)
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Oryza / Pan Límite: Humans Idioma: En Revista: J Food Sci Año: 2022 Tipo del documento: Article País de afiliación: Japón
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Oryza / Pan Límite: Humans Idioma: En Revista: J Food Sci Año: 2022 Tipo del documento: Article País de afiliación: Japón