Search Results - Okouchi, Maya

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    Effect of the addition of high‐temperature water on the properties of batter and bread made from gluten‐free rice flour

    Effect of the addition of high‐temperature water on the properties of batter and bread made from gluten‐free rice flour by Saito, Kumiko, Okouchi, Maya, Yamaguchi, Mana, Takechi, Tayori, Hatanaka, Yoshiro, Kitsuda, Koji, Mannari, Takayo, Takamura, Hitoshi

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  2. 2
    Quality improvement of gluten‐free rice flour bread through the addition of high‐temperature water during processing

    Quality improvement of gluten‐free rice flour bread through the addition of high‐temperature water during processing by Saito, Kumiko, Okouchi, Maya, Yamaguchi, Mana, Takechi, Tayori, Hatanaka, Yoshiro, Kitsuda, Koji, Mannari, Takayo, Takamura, Hitoshi

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    Effects of the addition of high‐temperature water on the bubble structure, rheological properties, and sensory characteristics of gluten‐free rice flour bread

    Effects of the addition of high‐temperature water on the bubble structure, rheological properties, and sensory characteristics of gluten‐free rice flour bread by Saito, Kumiko, Okouchi, Maya, Yamaguchi, Mana, Takechi, Tayori, Hatanaka, Yoshiro, Kitsuda, Koji, Mannari, Takayo, Takamura, Hitoshi

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