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ArticleJ-GLOBAL ID:200902001840594082整理番号:88A0583521

Effects of oxidising improvers, an emulsifier, fat and mixer atmosphere on the performance of wholemeal flour in the Chorleywood Bread Process.

Chorleywood製パン法における全粒粉の製パン能におよぼす酸化改良剤,乳化剤,脂肪,ミキサ雰囲気の影響

著者:GALLIARD T(RHM Research and Engineering Ltd., Bucks, GBR)、COLLINS A D(RHM Research and Engineering Ltd., Bucks, GBR)
資料名:J Cereal Sci 巻:8 号:2 ページ:139-146
発行年:1988年09月
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