HORIBATA Tetsuya

ID:9000001987125

Department of Applied Biological Science, Fukuyama University (2007年 CiNii収録論文より)

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  • 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 , YAMAUCHI Hiroaki

    The bread-making quality of flour made from two new Japanese bread wheat varieties, Haruyokoi and Kitanokaori, was evaluated, and the staling and texture of bread made from these flour types were comp …

    Food Science and Technology Research 13(2), 121-128, 2007-05-01

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