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Home ⁄ Papers ⁄ 2013-papers ⁄ Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging.

Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging.

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

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

Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging. Journal of Cereal Science, 55(1), 15-21.

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

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Visualization of gluten and starch distributions in dough by fluorescence fingerprint imaging.
Changes in the Texture and Viscoelastic Properties of Bread Containing Rice Porridge during Storage.

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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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