Rice varieties in relation to rice bread quality

Journal of the Science of Food and Agriculture

Volumn 92, Issue 7, 2012, Pages 1462-1467

  Han, Hye M ^a   Cho, Jun H ^b   Kang, Hang W ^b   Koh, Bong K ^a  

^a Keimyung University   (South Korea)

^b National Institute of Animal Science   (South Korea)

Author keywords

Amylose content; Crumb firmness; Rice bread; Water absorption

Indexed keywords

AMYLOSE; WATER;

ABSORPTION; ARTICLE; BREAD; CLASSIFICATION; DIET; FLOUR; FOOD HANDLING; GEL; HUMAN; PLANT SEED; RICE; SOUTH KOREA; SPECIES DIFFERENCE; STANDARD;

ABSORPTION; AMYLOSE; BREAD; DIET; FLOUR; FOOD TECHNOLOGY; GELS; HUMANS; ORYZA SATIVA; REPUBLIC OF KOREA; SEEDS; SPECIES SPECIFICITY; WATER;

TRITICUM AESTIVUM;

EID: 84859425649     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4727     Document Type: Article

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