Pre-Germinated Brown Rice Substituted Bread: Dough Characteristics and Bread Structure

• 期刊名称International Journal of Food Properties
• 作者Morita, Naofumi; Maeda, Tomoko; Watanabe, Michiyo; Yano, Shirou
• 卷第10卷
• 期第4期
• 印刷ISSN1094-2912
• 电子ISSN1532-2386
• 文件大小546.03KB
• 发表时间2007-10-26
• DOI10.1080/10942910601183643
• 页码779-789