Art
J-GLOBAL ID：200902064722830610   Reference number：88A0008719

New freeze-tolerant yeast for frozen dough preparations.

冷凍生地調製用の新しい耐凍性酵母
Author (3)：
HINO A

About HINO A

(National Food Research Inst., Ministry of Agriculture, Ibaraki, JPN)

About National Food Research Inst., Ministry of Agriculture, Ibaraki, JPN

, 
TAKANO H

About TAKANO H

(National Food Research Inst., Ministry of Agriculture, Ibaraki, JPN)

About National Food Research Inst., Ministry of Agriculture, Ibaraki, JPN

, 
TANAKA Y

About TANAKA Y

(National Food Research Inst., Ministry of Agriculture, Ibaraki, JPN)

About National Food Research Inst., Ministry of Agriculture, Ibaraki, JPN


Material：
Cereal Chemistry  (Cereal Chem)

About Cereal Chemistry


Volume： 64  Issue： 4  Page： 269-275  Publication year： Jul. 1987 
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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dough, batter

About dough, batter

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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Kluyveromyces

About Kluyveromyces

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Flour products 
(FJ04030P)

About Flour products

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
冷凍生地

About 冷凍生地

, 
調製

About 調製

, 
耐凍性

About 耐凍性

, 
酵母

About 酵母


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