Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2005
Session ID : 2C-a3
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Host: The Japan Society of Cookery Science

Oral
Baking quality of Yukichikara
*Yoshiko Kikuchi, Hiroko Shimazu, Ryo Toyama
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Keywords: Yukichikara, wheat for bread, baking quality
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[in Japanese]

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© 2005 The Japan Society of Cookery Science
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