Development of shear and heat milling method for amorphousization of rice starch and application for gluten free food
2018
Nishioka, A. (Yamagata University, Yonezawa, Yamagata (Japan). Graduate School of Organic Materials Science) | Koda, T. | Tsubuku, Y. | Saito, Y. | Nishi, K.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 63-69
Other Subjects
Gluten free foods
Language
Japanese
Note
9 fig.
42 ref.
Type
Journal Article; Journal Part
2024-12-20
2025-10-25
AGRIS AP
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