[2KEp] 穀物

4:00 PM - 4:15 PM JST(7:00 AM - 7:15 AM UTC)

[2KEp03] Regional differences in the quality of gluten-free rice bread

*Noriaki Aoki¹, Yojiro Taniguchi², Shinnosuke Oomori³ (1. Institute of Food Research, NARO, 2. Institute of Crop Science, NARO, 3. Institute of Crop Science, NARO (present: MAFF))

Keywords:

Rice bread,Gluten-free,Starch,Amylopectin,Gelatinization