Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2010
Session ID : 2A-p3
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Host: The Japan Society of Cookery Science

Oral Presentation
Examination of additives for quality improvement of bread made from rice flour
*Yuuto Fuku, Chinatsu Ando, Minori Suizu, wakako Fujii
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Keywords: rice flour, bread, additivea
CONFERENCE PROCEEDINGS FREE ACCESS

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[in Japanese]
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© 2010 The Japan Society of Cookery Science
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