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J-STAGE Articles - Effect of resistant starch type 4 from different starch sources on the physical properties and palatability of bread https://t.co/iOHtdqAAnI This paper is also come from the latest issue of JBR!
J-STAGE Articles - Optimal preparation for gluten-free rice bread https://t.co/OdZrJn5zlt This paper is also come from the latest issue in JBR. Biorheology include food science!
J-STAGE Articles - Starch gel foods in cookery science: application of native starch and modified starches https://t.co/OcjaI8kqLL
This paper is published in the latest issue of Journal of Biorheology (JBR).