Abstracts of the Annual Meeting of Japanese Society for Food Science and Technology
Online ISSN : 2759-3843
71st (2024)
Conference information

[2Kp] Processing, Manufacturing technology
Proposal of a New Bread-Baking Method Inspired by the Amorphous Flour Obtained from a Proprietary Process and Yugone Bread
*Hiroko YanoTomonori KodaMasaru FukuiAkihiro Nishioka
Author information
CONFERENCE PROCEEDINGS FREE ACCESS

Pages 141-

Details
Abstract
[in Japanese]
Content from these authors
© 2024 Japanese Society for Food Science and Technology
Previous article Next article
feedback
Top