The Amylose Content and Amylopectin Structure Affect The Shape and Hardness of Rice Bread-Reference-Cited by-同舟云学术

The Amylose Content and Amylopectin Structure Affect The Shape and Hardness of Rice Bread

Published:2012 Issue:2 Volume:59 Page:75-82
ISSN:1344-7882
Container-title:Journal of Applied Glycoscience
language:en
Short-container-title:J. Appl. Glycosci.

Author:

Aoki Noriaki,Umemoto Takayuki,Hamada Shigeki,Suzuki Keitaro,Suzuki Yasuhiro

Publisher

The Japanese Society of Applied Glycoscience

Subject

General Medicine

Link

https://www.jstage.jst.go.jp/article/jag/59/2/59_jag.JAG-2011_013/_pdf

Reference28 articles.

1. 1 ) Ministry of Agriculture, Forestry and Fisheries. Rice. Food balance sheet, 116-117 (2009) (in Japanese).

2. 2 ) Ministry of Agriculture, Forestry and Fisheries. Trends on production of processed rice, wheat and barley. Annual Report on the Survey on Production of Processed Rice, Wheat and Barley, 3-8 (2008) (in Japanese).

3. Bread-Making Quality of Wheat/Rice Flour Blends

4. Bread Staling: Molecular Basis and Control

5. Molecular structures of rice starch

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