Art
J-GLOBAL ID:200902056540191961   Reference number:91A0269944

Changes in free amino acids during fermentation of wheat doughs started with pure culture of lactic acid bacteria.

乳酸菌の純粋培養でスタートしたコムギ生地の発酵中における遊離アミノ酸の変化
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Material:
Volume: 68  Issue:Page: 66-72  Publication year: Jan. 1991 
JST Material Number: B0245A  ISSN: 0009-0352  CODEN: CECHAF  Document type: Article
Article type: 原著論文  Country of issue: United States (USA)  Language: ENGLISH (EN)
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Flour products 

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