Staling and Texture of Bread Prepared from New Japanese...

Food Science and Technology Research 2007 Vol. 13; Iss. 2

Staling and Texture of Bread Prepared from New Japanese Bread Wheat Varieties with Slightly Low-Amylose Starch

ITO, Miwako, KIM, Sun-Ju, SARKER, Zaidul-Islam, HASHIMOTO, Naoto, NODA, Takahiro, TAKIGAWA, Shigenobu, MATSUURA-ENDO, Chie, HORIBATA, Tetsuya, NAKAURA, Yoshiko, INOUCHI, Naoyoshi, FUKUSHIMA, Michihiro
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Volume:
13
Year:
2007
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.13.121
File:
PDF, 1009 KB
english, 2007
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