Kneading history of additive starch batter affecting rheological properties of rice bread batter

IF 0.7 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Food Science and Technology Research Pub Date : 2023-01-01 DOI:10.3136/fstr.fstr-d-23-00031

Marin Abiko, T. Koda, H. Yano, Naoko Fujita, A. Nishioka

引用次数: 0

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添加剂淀粉面糊对米面包面糊流变特性影响的揉制历史

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Technology Research 工程技术-食品科技

CiteScore

1.40

自引率

0.00%

发文量

审稿时长

1.9 months

期刊介绍： ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.