Dynamic viscoelasticity of protease-treated rice batters for gluten-free rice bread making

dc.contributor.author	Honda, Yuji
dc.contributor.author	Inoue, Nanami
dc.contributor.author	Sugimoto, Reina
dc.date.accessioned	2019-04-17T09:21:39Z
dc.date.available	2019-04-17T09:21:39Z
dc.date.issued	2018-03
dc.identifier.issn	09168451
dc.identifier.uri	http://hdl.handle.net/123456789/7320
dc.description	p.484-488	en_US
dc.language.iso	en	en_US
dc.relation.ispartofseries	In : Bioscience biotechnology & biochemistry, Vol.82, n°3 (Mars.2018);
dc.subject	Pain de riz	en_US
dc.subject	Viscoélasticité	en_US
dc.subject	Sans gluten	en_US
dc.subject	Protéases	en_US
dc.title	Dynamic viscoelasticity of protease-treated rice batters for gluten-free rice bread making	en_US
dc.type	Article	en_US