Studies on rheology of white bread, 3: Effect of the change in moisture content of loaf during storage and testing conditions on the breaking characteristics of crumb
1992
Wang, Y. (Tokyo Univ. (Japan). Faculty of Agriculture) | Morishima, H. | Seo, Y. | Sagara, Y. | Imou, K.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 69-76
Other Subjects
Panificacion; Propriete rheologique/ testage; Rheological properties/ testing; Propiedades reologicas/ ensayo
Language
Japanese
Note
Summaries (En, Ja)
12 fig.; 13 ref.
Type
Summary
1994-08-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Agriculture, Forestry and Fisheries Research Information Technology Center
If you notice any incorrect information relating to this record, please contact us at [email protected]