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Home ⁄ Papers ⁄ 2013-papers ⁄ Changes in the Texture and Viscoelastic Properties of Bread Containing Rice Porridge during Storage.

Changes in the Texture and Viscoelastic Properties of Bread Containing Rice Porridge during Storage.

mishoumu 2013-papers, Papers Food Science, Original Papers (English), 発表論文(英語), 食品科学

Tsai, C. L., Sugiyama, J., Shibata, M., Kokawa, M., Fujita, K., Tsuta, M., Nabetani, H., & Araki, T. (2012).

Changes in the Texture and Viscoelastic Properties of Bread Containing Rice Porridge during Storage. Bioscience Biotechnology and Biochemistry, 76(2), 331-335.

Tagged on: Food Science, Original Papers (English), 発表論文(英語), 食品科学

投稿ナビゲーション

Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging.
A PTR-MS-Based Protocol for Simulating Bread Aroma During Mastication.

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ARAKI Tetsuya, a faculty member of The Network for Education and Research on Asia "adjunct; Graduate School of Agricultural and Life Sciences. " A network for people engaged in education and research over the wider Japan / Asian region without regard to region or discipline.

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