Journal of Biorheology

Journal of Biorheology

Published by JAPANESE SOCIETY OF BIORHEOLOGY

80 registered articles
(updated on May 08, 2021)

Online ISSN : 1867-0474
Print ISSN : 1867-0466

JOURNALS PEER REVIEWED FREE ACCESS
Scopus

2021 Volume 35 Issue 1

Effect of resistant starch type 4 from different starch sources on the physical properties and palatability of bread Ryoko Shimada, Miki Yoshimura
Starch gel foods in cookery science: application of native starch and modified starches Kazuko Hirao, Tomoko Kondo, Keiji Kainuma, Setsuko Takahashi
Optimal preparation for gluten-free rice bread Keiko Fujii, Haruko Onodera, Chihiro Teraguchi, Akiko Ohsuga, Atsuko Takahashi
Preface Isamu Kaneda, Miki Yoshimura

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Most viewed articles Apr.2021

1

Starch gel foods in cookery science: application of native starch and modified starches

Released: March 30, 2021 | Volume 35 Issue 1 Pages 29-41

Kazuko Hirao, Tomoko Kondo, Keiji Kainuma, Setsuko Takahashi
2

Effect of resistant starch type 4 from different starch sources on the physical properties and palatability of bread

Released: March 30, 2021 | Volume 35 Issue 1 Pages 10-17

Ryoko Shimada, Miki Yoshimura
3

Optimal preparation for gluten-free rice bread

Released: March 30, 2021 | Volume 35 Issue 1 Pages 18-28

Keiko Fujii, Haruko Onodera, Chihiro Teraguchi, Akiko Ohsuga, Atsuko Takahashi
4

Physiological and pathophysiological significance of erythrocyte senescence, density and deformability: Important but unnoticed trinity

Released: December 26, 2020 | Volume 34 Issue 2 Pages 61-70

Toru Maruyama, Mitsuhiro Fukata, Takehiko Fujino
5

The preparation and food applications of divalent cation–substituted potato starch

Released: March 30, 2021 | Volume 35 Issue 1 Pages 2-9

Takahiro Noda

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