Evaluation of Bake Condition of Rice Bread from Physical Properties of Dough

• Okabe Mayuko

  Education and Research Center of Alpine Field Science, Faculty of Agriculture, Shinshu University

• Okunishi Tomoya

  National Food Research Institute

• Kasuga Shigemitsu

  Education and Research Center of Alpine Field Science, Faculty of Agriculture, Shinshu University

Bibliographic Information

Other Title

• 生地物性からみた米粉パンの製パン条件の評価

Journal

• Abstracts of Meeting of the CSSJ

  Abstracts of Meeting of the CSSJ 230 (0), 156-156, 2010

  CROP SCIENCE SOCIETY OF JAPAN

Keywords

• Rice Bread
• Physical Properties of Dough

Details

• CRID: 1390282680530370304
• NII Article ID: 10030133978
• NII Book ID: AN00189888
• DOI: 10.14829/jcsproc.230.0.156.0
• Text Lang: ja
• Data Source:
  • JaLC
  • CiNii Articles