Clarification of the baking quality improved mechanism of milk protein based on the intermolecular interaction
2017
Oka, D. (Tokyo University of Agriculture, Setagaya-ku, Tokyo (Japan). Faculty of Applied Bioscience, Food Processing Center)
AGROVOC Keywords
Bibliographic information
Pagination
pp. 29-33
Language
Japanese
Note
2 tab.
7 fig.
15 ref.
Type
Journal Article; Journal Part
2024-12-20
2025-10-25
AGRIS AP
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