Application of frozen dough to bread making, 3: Effect of addition of lipophilic surface active agent on the bread making.
1985
Tajiri T.
AGROVOC Keywords
Bibliographic information
Pagination
v.59-67
Other Subjects
Panificacion; Congelation; Farine de cereale; Glyceride; Petrissage; Congelacion
Language
Japanese
Note
17 ref.; Summaries (En, Ja).
Type
Journal Article; Journal Part; Summary
Source
Memoirs-of-the-Faculty-of-Agriculture-of-Kinki-University (Japan). (Mar 1985). (no.18) p. 59-67.
Corporate Author
Kinki Univ., Higashiosaka, Osaka (Japan). Faculty of Agriculture
2012-11-15
AGRIS AP
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