Art
J-GLOBAL ID：200902228941154614   Reference number：04A0076084

Rheological properties of rice dough for making rice bread

米パン製造用米生地のレオロジー性
Author (3)：
SIVARAMAKRISHNAN H P

About SIVARAMAKRISHNAN H P

(Indian Inst. Technol., West Bengal, IND)

About Indian Inst. Technol., West Bengal, IND

, 
SENGE B

About SENGE B

(Technical Univ., Berlin, Berlin, DEU)

About Technical Univ., Berlin, Berlin, DEU

, 
CHATTOPADHYAY P K

About CHATTOPADHYAY P K

(Indian Inst. Technol., West Bengal, IND)

About Indian Inst. Technol., West Bengal, IND


Material：
Journal of Food Engineering  (J Food Eng)

About Journal of Food Engineering


Volume： 62  Issue： 1  Page： 37-45  Publication year： Mar. 2004 
JST Material Number： C0838B  ISSN： 0260-8774  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)
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food rheology

About food rheology

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
food additive

About food additive

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Flour products 
(FJ04030P)

About Flour products

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
米

About 米

, 
パン製造

About パン製造

, 
生地

About 生地

, 
レオロジー

About レオロジー


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