Development of a Simple Method for Evaluation of Water Absorption Rate and Capacity of Rice Flour Samples
Author:
Affiliation:
1. National Food Research Institute, National Agricultural and Food Research Organization, Tsukuba, Ibaraki 305-8642, Japan.
2. Institute of Crop Science, National Agricultural and Food Research Organization, Tsukuba, Ibaraki 305-8518, Japan.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-01-15-0004-N
Reference24 articles.
1. Effects of Rice Flour Properties on Specific Loaf Volume of One-loaf Bread Made from Rice Flour with Wheat Vital Gluten
2. Apparatur nach Baumann zur Bestimmung der Flüssigkeitsaufnahme von pulvrigen Substanzen
3. Measurement of hydration capacity of wheat flour: influence of composition and physical characteristics
Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Optimization of physical and strength performance of cellulose-based fiber additives stabilized expansive soil;Case Studies in Construction Materials;2024-07
2. Gluten‐free pasta as an alternative in the diet of patients with celiac disease;Journal of Food Science;2024-04-25
3. Effect of Thermoresponsive Xyloglucan on the Bread-Making Properties and Preservation of Gluten-Free Rice-Flour Bread;Foods;2023-07-20
4. Assessing Gluten-Free Soy Bread Quality and Amino Acid Content;Foods;2023-03-12
5. Formulation and quality evaluation of quinoa enriched ready to cook string hoppers (Indian traditional noodles);Journal of Culinary Science & Technology;2022-03-11
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3