Presentation Information
[P157]Effect of the Addition of Pregelatinized Japonica Rice Flours on the Rheological Properties of a Gluten-Free Pizza Base Dough
*Ana Ligia Vargas1, Reimi Sato2, Hiroko Yano2, Tomonori Koda2, Akihiro Nishioka2, Tetsuya Araki1 (1. The University of Tokyo, 2. Yamagata University)
Keywords:
Rheology,Starch,Rice flour,Amorphization
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