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Publications by Kanae Miyashita
Small Scale Swelling Method to Evaluate Rice Flour for Bread-Making
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Related publications
Characteristics of Rice Flour Suitable for the Production of Rice Flour Bread Containing Gluten and Methods of Reducing the Cost of Producing Rice Flour
Japan Agricultural Research Quarterly
Ecology
Crop Science
Animal Science
Zoology
Biotechnology
Agronomy
Improvement of Bread-Making Quality by Chitin-Nanofibers Added to Wheat Flour
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Bread Flour
Nature
Multidisciplinary
Bread-Making Properties of Rice Bread Added With Naked Oat Flours
Korean Journal of Food Preservation
Food Science
Influence of Protein Extraction on Swelling Power and Solubility of Rice Flour.
Nippon Shokuhin Kagaku Kogaku Kaishi
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Improvement of Quality of Composite Bread by Incorporating Dual Modified Traditional Rice Flour
International Journal of Advanced Engineering Research and Science
Influence of Fermentative Modification of Rice Flour Starch on Bread Quality for Patients With Celiac Disease
Ukrainian Food Journal
Effect of Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread
Journal of Food and Dairy Sciences
Practical Test for Sake Making by the Use of Saccharified Rice Flour Solution
JOURNAL OF THE BREWING SOCIETY OF JAPAN
