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
Clarification of the mechanism of improvement of baking quality by Milk Fat Globule Membrane (MFGM) material.
*Daiki Oka, Takeru Matsumoto, Kanoka Noda, Shigeo Hasegawa, Asami Haryu, Ryuuta Konaka, Tomohiro Noguchi
Author information
CONFERENCE PROCEEDINGS FREE ACCESS

Pages 143-

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