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Effect of Particle Size Distribution Range of Rice Flour on the Powder Characteristics and the Baking Quality of Rice Bread

机译：米粉粒度分布范围对粉末特征及稻面烘焙质量的影响

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Mayuko Okabe; Hiroshi Okadome; Koh-ichi Yoza; Junko Matsuki; Tomoya Okunishi; Shigemitsu Kasuga;
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年度 2012
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1. Effects of particle size distributions of rice flour on the quality of gluten-free rice cupcakes [J] . Kim JM, Shin M LWT-Food Science & Technology . 2014,第1期

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2. Relationship between Rice Flour Particle Sizes and Expansion Ratio of Pure Rice Bread [J] . Seigo Murakami, Mai Kuramochi, Tomonori Koda, Journal of Applied Glycoscience . 2016,第1期

机译：米粉粒径与纯米面包膨胀率的关系
3. Relationship between Rice Flour Particle Sizes and Expansion Ratio of Pure Rice Bread [J] . Seigo Murakami, Mai Kuramochi, Tomonori Koda, Journal of Applied Glycoscience . 2016,第1期

机译：米粉粒径与纯米面包膨胀率的关系
4. Bread-making qualities of blend between protein-removed rice flour and extra-strong wheat flour [C] . W.Maruyama-Funatsuli, T.Noda, K.Nagasawa, International gluten workshop;Ministry of Agriculture;Ministry of Science and Technology;Studies of Wheat Agronomic Traits and Varietal Improvement . 2013

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5. Effects of Germination Conditions of Brown Rice in Relation to Flour Physicochemical Properties and Bread Qualities [D] . Wunthunyarat, Wipada. 2019

机译：糙米萌发条件与面粉物理化学性质和面包品质的影响
6. Relationship between Rice Flour Particle Sizes and Expansion Ratio of Pure Rice Bread [O] . Seigo Murakami, Mai Kuramochi, Tomonori Koda, 2016

机译：纯稻面粉米粉粒径与膨胀比的关系
7. Relationship between Rice Flour Particle Sizes and Expansion Ratio of Pure Rice Bread [O] . Seigo Murakami, Mai Kuramochi, Tomonori Koda, 2016

机译：纯稻面粉米粉粒径与膨胀比的关系

Effect of Particle Size Distribution Range of Rice Flour on the Powder Characteristics and the Baking Quality of Rice Bread

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