Bulletin of Applied Glycoscience
Online ISSN : 2424-0990
Print ISSN : 2185-6427
ISSN-L : 2185-6427
[Review] Development of Shear and Heat Milling Method for Amorphousization of Rice Starch and Application for Gluten Free Food
Akihiro Nishioka, Tomonori Koda, Yukihisa Tsubuku, Yuri Saito, Kiyotaka Nishi
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Keywords: amorphous rice flour, starch, strain hardening, mill, gluten free rice bread
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2018 Volume 8 Issue 1 Pages 63-69

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[in Japanese]
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© 2018 The Japanese Society of Applied Glycoscience
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