Effect of gluten to flour ratio on the specific volume of "Yakifu" (Basic studies on the production of "Yakifu" Part IV)

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 44, Issue 1, 1997, Pages 62-68

  Murase, Makoto ^a   Mizutani, Tetsuya ^b   Sugimoto, Masayuki ^a  

^a Aichi Prefectural Government   (Japan)

^b Minokyuh Co Ltd   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0347021818     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.44.62     Document Type: Article

References (9)

1. HOSENEY, R.C., LINEBACK, D.R. and SEIP, P.A. : Bakers Dig. 52, 11 (1978).
2. DENNETT, K. and STERLING, C : Starch, 31, 209 (1979).
3. KULP, K. and LORENZ, K.: Backers Dig., 55, 24 (1981).