1. Effect of the addition of high‐temperature water on the properties of batter and bread made from gluten‐free rice flour. Issue 2 (17th January 2022) Authors: Saito, Kumiko; Okouchi, Maya; Yamaguchi, Mana; Takechi, Tayori; Hatanaka, Yoshiro; Kitsuda, Koji; Mannari, Takayo; Takamura, Hitoshi Journal: Journal of food science Issue: Volume 87:Issue 2(2022) Page Start: 576 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effects of the addition of high‐temperature water on the bubble structure, rheological properties, and sensory characteristics of gluten‐free rice flour bread. Issue 12 (6th October 2022) Authors: Saito, Kumiko; Okouchi, Maya; Yamaguchi, Mana; Takechi, Tayori; Hatanaka, Yoshiro; Kitsuda, Koji; Mannari, Takayo; Takamura, Hitoshi Journal: Journal of food processing and preservation Issue: Volume 46:Issue 12(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Quality improvement of gluten‐free rice flour bread through the addition of high‐temperature water during processing. Issue 11 (1st October 2022) Authors: Saito, Kumiko; Okouchi, Maya; Yamaguchi, Mana; Takechi, Tayori; Hatanaka, Yoshiro; Kitsuda, Koji; Mannari, Takayo; Takamura, Hitoshi Journal: Journal of food science Issue: Volume 87:Issue 11(2022) Page Start: 4820 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗