Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Japan Society Cookery Science
Session ID : 2C-p5
Conference information

Host: The Annual Meeting of the Japan Society of Cookery Science, 2015

Oral Presentation
Influence of modified tapioca starch paste on quality of gluten-free bread.
*Yukie Kojima, Seiko Ito, Eiko Arai
Author information
Keywords: modified tapioca starch, starch paste, gluten-free bread, baking quality
CONFERENCE PROCEEDINGS FREE ACCESS

Details
Download PDF (221K)
Download citation RIS

(compatible with EndNote, Reference Manager, ProCite, RefWorks)

BIB TEX

(compatible with BibDesk, LaTeX)

Text
How to download citation
Contact us
Abstract
[in Japanese]
Content from these authors
© 2015 The Japan Society of Cookery Science
Previous article Next article
Favorites & Alerts

Recently viewed articles
Share this page
feedback
 Top