Abstracts of the Annual Meeting of Japanese Society for Food Science and Technology
Online ISSN : 2759-3843
71st (2024)
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[2Kp] Processing, Manufacturing technology
Effect of Cellulose Nanofiber Addition Method on Bread Baking Properties of Unmolded Rice Bread.
*Reimi SatoHiroko YanoTomonori KodaYusuke TadaAkihiro Nishioka
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CONFERENCE PROCEEDINGS FREE ACCESS

Pages 140-

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[in Japanese]
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© 2024 Japanese Society for Food Science and Technology
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