Effect of the addition of high‐temperature water on the properties of batter and bread made from gluten‐free rice flour-Reference-Cited by-同舟云学术

Effect of the addition of high‐temperature water on the properties of batter and bread made from gluten‐free rice flour

Published:2022-01-17 Issue:2 Volume:87 Page:576-584
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Saito Kumiko¹^ORCID,Okouchi Maya¹^ORCID,Yamaguchi Mana¹^ORCID,Takechi Tayori²^ORCID,Hatanaka Yoshiro³^ORCID,Kitsuda Koji⁴^ORCID,Mannari Takayo⁵^ORCID,Takamura Hitoshi⁵⁶^ORCID

Affiliation:

1. Graduate School of Humanities and Sciences Nara Women's University Kitauoya‐Nishimachi Nara 630‐8506 Japan

2. Senri Kinran University 5‐25‐1 Fujishirodai Suita Osaka 565‐0873 Japan

3. Osaka Research Institute of Industrial Science and Technology Morinomiya Center 1‐6‐50, Morinomiya Jotoku Osaka 536‐8553 Japan

4. Research Institute of Environment, Agriculture and Fisheries 442 Shakudo Habikino Osaka 583‐0862 Japan

5. Department of Food Science and Nutrition Nara Women's University Kitauoya‐Nishimachi Nara 630‐8506 Japan

6. KYOUSEI Science Center for Life and Nature Nara Women's University Kitauoya‐Nishimachi Nara 630‐8506 Japan

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16040

Reference32 articles.

1. Additives in Dairy Foods | Consumer Perceptions of Additives in Dairy Products

2. Recent strategies for tackling the problems in gluten-free diet and products

3. Characterization of structure of gluten-free breads by using X-ray microtomography

4. A Gluten-Free Diet, Not an Appropriate Choice without a Medical Diagnosis

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