Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2002
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Host: The Japan Society of Cookery Science

Utilizing “Persicaria” for the Chinese traditional fermented foods
Hiroko Nagano, Mitsuyo Hori
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Keywords: Traditional fermented foods, Wheat flour, Microorganisms, Mantou
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Pages 33

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[in Japanese]
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© 2002 The Japan Society of Cookery Science
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