Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2009
Session ID : 2B-a5
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Host: The Japan Society of Cookery Science

Oral Presentation
Effects of various kinds of fermented liquid and processes on physical properties and antioxidative activity of spelt wheat breads
*Noriko Kita, Keiko Nagao
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Keywords: spelt wheat, wheat flour, yeast, mechanical properties, antioxidative activity
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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