The Amylose Content and Amylopectin Structure Affect the Shape and Hardness of Rice Bread
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- Material Type
- 記事
- Author/Editor
- Noriaki AokiTakayuki UmemotoShigeki Hamada 他
- Author Heading
- Periodical title
- Journal of applied glycoscience
- No. or year of volume/issue
- 59(2):2012
- Volume
- 59
- Issue
- 2
- Pages
- 75-82
- Publication date of volume/issue (W3CDTF)
- 2012