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The firmness of buckwheat noodles plays an important role in its palatability. We investigated the effects of artificial sprouting after harvest and preharvest sprouting in the field of buckwheat grai...
The subject of this study was to examine a method of multiple texture measurement of cooked milledrice grains and to develop techniques for quality evaluation on the basis of the method. The low-and h...
Ninety seven rice cultivars including nonglutious and glutinous rice both of japonica and indica subspecies were investigated to clarify the varietal influence on the textural parameters of cooked ri...
Starch digestibility and texture of rice were studied in 58 rice cultivars and lines in the IRRI core collection and rice germplasm bank of Gunma Agricultural Technology Center. The principal compone...
Effects of added gluten and transglutaminase on microstructure, instrumental texture and sensory characteristics of bread baked with 51% wholemeal oat flour were compared in order to determine how cha...
This study is a part of a larger project aiming to produce new, healthy, and tasty food ingredients from oat. Germination and different heating processes can be used to improve the texture and flavour...

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