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Takemura I, Ishiguro K, Nakamura T, Takata K, Yamauchi H. Bread-Making Quality of Bread Dough with Alkaline-Treated Rice Flour. J JPN SOC FOOD SCI 2022. [DOI: 10.3136/nskkk.69.127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Izumi Takemura
- Obihiro University of Agriculture and Veterinary Medicine
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Sato Y, Fukuhara N. New and Simple Substitution Methods for Measuring the Loaf Volume and Crust Color Bread Made Using an Automatic Bread-making Machine. J JPN SOC FOOD SCI 2021. [DOI: 10.3136/nskkk.68.471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yukinori Sato
- Laboratory of Food Materials Science and Engineering, Faculty of Agriculture and Life Science, Hirosaki University
| | - Natsumi Fukuhara
- Laboratory of Food Materials Science and Engineering, Faculty of Agriculture and Life Science, Hirosaki University
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Kaya C, Iwata J, Ishiguro K, Nakamura T, Takata K, Yamauchi H. Bread-making Qualities of Low-salt Dough with Soy Sauce. J JPN SOC FOOD SCI 2021. [DOI: 10.3136/nskkk.68.242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Chisato Kaya
- Obihiro University of Agriculture and Veterinary Medicine
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