Old Web
English
Sign In
Acemap
>
Paper
>
Effect of Adding Acid-soluble Wheat Protein to Dough on the Quality Stabilization of Wheat Flour and Rice Flour Blend Bread
Effect of Adding Acid-soluble Wheat Protein to Dough on the Quality Stabilization of Wheat Flour and Rice Flour Blend Bread
2018
Chiaki Arai
Rieko Hirose
Mikiko Tozaki
Satoshi Yamaguchi
Minoru Suzuki
Kiyokatsu Miyamori
Tomohiro Noguchi
Shuhei Kikuchi
Katsumi Takano
Keywords:
Chemistry
Biochemistry
Food science
wheat flour
rice flour
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
1
Citations
NaN
KQI
[]