Relationship between Rice Flour Particle Sizes and Expansion Ratio of Pure Rice Bread
Author:
Affiliation:
1. Department of Polymer Science and Engineering, Yamagata University
Publisher
The Japanese Society of Applied Glycoscience
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/jag/63/1/63_jag.JAG-2015_021/_pdf
Reference11 articles.
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3. 3) M. Miyazaki, P.V. Hung, T. Maeda, and N. Morita: Recent advances in application of modified starches for breadmaking. Trends Food Sci. Technol., 17, 591‒599 (2006).
4. 4) F. Ronda, S. Perez-Quire, A. Lazaridou, and C.G. Biliaderis: Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics. Food Hydrocoll., 48, 197‒207 (2015).
5. 5) M. Witczak, J. Korus, R. Ziobro, and L. Juszczak: The effects of maltodextrins on gluten-free dough and quality of bread. J. Food Eng., 96, 258‒265 (2010).
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