Presentation Information
[3Ja05]Effect of Amylopectin Added on Retrogradation of Gluten-free Quinoa Bread
*Chie Kozaki1, Aya Saito1, Tomoko Takagi1, Keiko Fujii1 (1. Japan Women’s University)
Keywords:
quinoa,bread,gluten-free,retrogradation,physical properties
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