Art
J-GLOBAL ID:200902131015010451   Reference number:97A0201244

Characteristic Color Change and Its Prediction for the Surface of White Bread during Baking Processes.

食パンの焼成プロセスにおける表面色変化の特性と予測法
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Volume: 44  Issue:Page: 31-37  Publication year: Jan. 1997 
JST Material Number: F0895A  ISSN: 1341-027X  CODEN: NSKKEF  Document type: Article
Article type: 原著論文  Country of issue: Japan (JPN)  Language: JAPANESE (JA)
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Flour products 
Reference (10):
  • 藤山諭吉. 製パン理論と実際. 1981, 109
  • BOYACIGLU, M. H. Cereal Chem. 1994, 71, 21
  • BOYACIGLU, M. H. Cereal Chem. 1994, 71, 32
  • 渋川祥子. 家政誌. 1986, 37, 87
  • 佐藤秀美. 家政誌. 1989, 40, 987
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