BREAD MAKING PROPERTIES OF BAKERS-YEAST CULTURED ON ACETATE

被引：0

作者：

TAKAHASHI, H ^{[1
]}

TAKANO, H ^{[1
]}

KOYANAGI, Y ^{[1
]}

TANAKA, Y ^{[1
]}

MANABE, M ^{[1
]}

MATSUURA, S ^{[1
]}

机构：

[1] CHIBA PREFECTURE, PUBL HLTH LAB, CHIBA, CHIBA, JAPAN

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1979年 / 26卷 / 09期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：375 / 382

页数：8

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