Characteristics of Bread Prepared from Wheat Flours Blended with Various Kinds of Newly Developed Rice Flours-Reference-Cited by-同舟云学术

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Characteristics of Bread Prepared from Wheat Flours Blended with Various Kinds of Newly Developed Rice Flours

Published:2009-04 Issue:3 Volume:74 Page:E121-E130
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Nakamura S.,Suzuki K.,Ohtsubo K.

Publisher

Wiley

Subject

Food Science

Reference37 articles.

1. Properties of rice flour prepared by different milling methods;Arisaka;Denpun Kagaku,1992

2. CHAPTER 6: Products from Hard Wheat Flour: Problems, Causes, and Resolutions

3. Extruded rice flour as a gluten substitute in the production of rice bread;Clelici;Arch Latinoam Nutrition,2006

4. Preparation of rice flour for bread and method for bread bakery;Egawa;Hokurikunogyo no shingizyutsu,1993

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4. Quality evaluation and postprandial glycemic response of gluten-free rice bread made from two types of rice flour with different amylose contents;Food Science and Technology Research;2022

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