Applicability of starches from various botanical sources as a substitute for <i>kudzu</i> flour in brown rice tofu production-Reference-Cited by-同舟云学术

Applicability of starches from various botanical sources as a substitute for <i>kudzu</i> flour in brown rice tofu production

Published:2022-11-15 Issue:11 Volume:69 Page:541-547
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Tamai Shihoko¹,Saito Masataka²,Nagai Takeshi³

Affiliation:

1. Yamagata University

2. Kagawa Nutrition University

3. Graduate School of Agricultural Sciences

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/69/11/69_541/_pdf

Reference12 articles.

1. 1) Matsuki, J. (2018). Processing and food application of the starch. Bulletin of Applied Glycoscience (Oyo Toshitsu Kagaku), 8, 284-290 (松木順子. 澱粉の加工と食品利用, 応用糖質科学).

2. 2) Tamai, S., Saito, M., and Nagai, T. (2021). Development of brown rice tofu and its physicochemical and sensory characteristics. Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kagaku Kogaku Kaishi), 68, 399-406 (玉井史保子, 西塔正孝, 永井毅. 玄米豆腐の開発とその物理化学的特性ならびに官能特性, 日本食品科学工学会誌).

3. 3) Sato, E., Nakano, E., and Tsutsui, K. (2010). Effects of starch from different origins on the fracture properties and texture of Gomatofu. Bulletin of Society for Human Life Studies (Ningen Seikatsugaku Kenkyu), 1, 1-10 (佐藤恵美子, 中野恵利子, 筒井和美. ゴマ豆腐の破断特性およびテクスチャーに及ぼす澱粉の種類の影響, 人間生活学研究).

4. 4) Suzuki, A. (1993). Cooking aspects of characteristics and utilization of starches. Journal of the Japanese Society of Starch Science (Denpun Kagaku), 40, 233-243 (鈴木綾子. 調理科学における各種澱粉特性の利用, 澱粉科学).

5. 5) Juliano, B.O. (1971). A simplified assay for milled-rice amylose. Cereal Science Today, 16, 334-339.