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January 1, 1992Journal of the Japanese Society of Starch ScienceOpen Access

Properties of Rice Flour Prepared by Different Milling Methods.

Masami Arisaka Kouichi Nakamura Youichi Yoshii

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Abstract

Rice flour has been used as an ingredient for making dango, daihuku-mochi and rice crackers

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Arisaka et al. (1992) studied this question.

synapsesocial.com/papers/6ad4f86abca1414da1c22f82 https://doi.org/10.5458/jag1972.39.155

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