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Quality improvement of gluten‐free rice flour bread through the addition of high‐temperature water during processing

  • Published:2022-10 Issue:11 Volume:87 Page:4820-4830
  • ISSN:0022-1147
  • Container-title:Journal of Food Science
  • language:en
  • Short-container-title:Journal of Food Science

Author:

Saito Kumiko1,Okouchi Maya23,Yamaguchi Mana2,Takechi Tayori4,Hatanaka Yoshiro5,Kitsuda Koji6,Mannari Takayo78,Takamura Hitoshi18ORCID

Affiliation:

1. Department of Food Science and Nutrition Nara Women's University Nara Japan

2. Graduate School of Humanities and Sciences Nara Women's University Nara Japan

3. Panasonic Operational Excellence Co., Ltd. Kadoma Japan

4. Faculty of Human Life Sciences Department of Food and Nutrition Senri Kinran University Suita Japan

5. Morinomiya Center Osaka Research Institute of Industrial Science and Technology Osaka Japan

6. Research Institute of Environment Agriculture and Fisheries Habikino Japan

7. Department of Anatomy and Cell Biology Nara Medical University Nara Japan

8. KYOUSEI Science Center for Life and Nature Nara Women's University Nara Japan

Publisher

Wiley

Subject

Food Science

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