Effects of rice properties on bread made from cooked rice and wheat flour blend

Food Science and Technology Research

Volumn 17, Issue 2, 2011, Pages 121-128

  Iwashita, Keiko ^a   Suzuki, Keitaro ^a   Miyashita, Kanae ^a   Okunishi, Tomoya ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Amylose; Bread; Cooked rice; Rice property; Specific loaf volume

Indexed keywords

AMYLOSE; BREAD; COOKED RICE; RICE PROPERTY; SPECIFIC LOAF VOLUME;

HARDNESS; PLANTS (BOTANY);

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 80052335564     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.17.121     Document Type: Article

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