Work

Kinetic modeling of alkali spreading degree of brown rice flour

Year: 2025

Type: article

Source: Food Science and Technology Research

DOI: 10.3136/fstr.fstr-d-25-00125

Authors: Tatsuya Tsutsui, Takahiro Saito, Naruhide Sato, Masatsugu Tamura

Institutions: Industrial Technology Center of Tochigi Prefecture, Tokyo University of Agriculture and Technology, Utsunomiya University, Iwate Industrial Research Institute

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4416436310

FWCI:

Cites: 19

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