Crucial role of amylose in the rising of gluten- and additive-free rice bread
Noriaki Aoki, Tomomori Kataoka, Yoichi Nishiba
Topics & Concepts
AmyloseFood scienceLeavening agentGlutenRice flourChemistryGluten freeVolume (thermodynamics)Bread makingWheat flourStarchFermentationRaw materialOrganic chemistryQuantum mechanicsPhysicsCeliac Disease Research and ManagementFood composition and propertiesMicrobial Metabolites in Food Biotechnology