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ArticleJ-GLOBAL ID:200902023315013528整理番号:85A0524020

Studies on dough development. II. Effects of mixing apparatus and mixing speed on the rheological and analytical properties of heated dough.

生地生成に関する研究 II 加熱生地のレオロジー的,分析的特性に及ぼすミキシング装置とミキシング速度の影響

著者:ENDO S(Nisshin Flour Milling Co., Iruma)、TANAKA K(Nisshin Flour Milling Co., Iruma)、NAGAO S(Nisshin Flour Milling Co., Iruma)
資料名:Cereal Chem 巻:62 号:4 ページ:272-275
発行年:1985年07月
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