Evaluation of viscoelastic properties and air-bubble structure of bread containing gelatinized rice. t_araki Papers, papers-2011-2015 Food Science, Original Papers (English), 発表論文（英語), 食品科学 Shibata, M., Sugiyama, J., Tsai, C. L., Tsuta, M., Fujita, K., Kokawa, M., & Araki, T. (2011). Evaluation of viscoelastic properties and air-bubble structure of bread containing gelatinized rice. Procedia Food Science, 1, 927-934. Tagged on: Food Science, Original Papers (English), 発表論文（英語), 食品科学