The Effects of Mixing and Fermentation Times on Chemical and Physical Properties of White Pan Bread
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DOI: 10.3136/fstr.23.181
Abstract: Faculty of Life and Environmental Sciences, University of Tsukuba,1-1-1 Tennodai, Tsukuba, Ibaraki 305-8577, Japan Food Research Center, Nisshin Foods Inc., 19-12 Koami-cho, Nihonbashi, Chuo-ward, Tokyo 103-8544, Japan Graduate School of Agricultural and Life Sciences, The… read more here.
Keywords: effects mixing; japan food; mixing fermentation; ward tokyo ... See more keywords