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Noro W, Morohashi K, Nakamura S, Nakajima M, Ohtsubo K. Effects of Heat Moisture Treatments on the Digestibility and Physicochemical Properties of Various Rice Flours. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.851] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Wataru Noro
- Food Research Center, Niigata Agricultural Research Institute
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences
| | - Keiko Morohashi
- Food Research Center, Niigata Agricultural Research Institute
| | - Sumiko Nakamura
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences
| | | | - Ken'ichi Ohtsubo
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences
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Oikonomou NA, Krokida MK. Literature Data Compilation of WAI and WSI of Extrudate Food Products. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942910903160422] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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