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ArticleJ-GLOBAL ID:200902000061684567整理番号:91A0162773

Supplementation of glycerolysed oils and alpha-amylases in breadmaking. III. Changes in water soluble components during ageing of bread.

製パンにおけるグリセロール化した植物油とアルファアミラーゼの補足 III パンの老化における水溶性成分の変化

著者:BAJWA U(Punjab Agricultural Univ., Ludhiana)、BAINS G S(Punjab Agricultural Univ., Ludhiana)
資料名:Journal of Food Science & Technology 巻:27 号:3 ページ:153-155
発行年:1990年05月
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About J-GLOBAL

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