Loading...
Please wait, while we are loading the content...
Similar Documents
Effect of the Substitution of Waxy-barley Flour on the Viscoelastic Properties of Wheat Dough and Bread Making
| Content Provider | Semantic Scholar |
|---|---|
| Author | Morita, Naofumi Fujita, Shuzou Domon, Eiji Ando, Hitomi Mitsunaga, Toshio |
| Copyright Year | 1998 |
| Abstract | College of Agriculture, Osaka Prefecture University (1-1 Gakuencho, Sakai 599-8531, Japan) 1 Division of Food and Nutrition, Tsu City College (157 Ishinden, Tsu 514-0112, Japan) 2 Department of Crop Science, Shikoku National Agricultural Experiment Station (1-3-1 Senyucho, Zentsuji, Kagawa 765-8508, Japan) 3 Department of Food and Nutrition , Kinki University (3327-204 Nakamachi, Nara 631-8505, Japan) |
| Starting Page | 385 |
| Ending Page | 391 |
| Page Count | 7 |
| File Format | PDF HTM / HTML |
| DOI | 10.11541/jag1994.45.385 |
| Alternate Webpage(s) | https://www.jstage.jst.go.jp/article/jag1994/45/4/45_4_385/_pdf |
| Alternate Webpage(s) | https://doi.org/10.11541/jag1994.45.385 |
| Volume Number | 45 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |