Abstracts of the Annual Meeting of the Japan Society of Cookery Science
2024 Annual Meeting of the Japan Society of Cookery Science
Session ID : 1P-3
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Effect of adding cellulose nanofibers in the production of bread containing wheat bran
*Kayo HiguchiTakuya HashimotoKota NaganumaSatoki AshizawaNaoko Ariizumi
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CONFERENCE PROCEEDINGS FREE ACCESS

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[in Japanese]
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© 2024 The Japan Society of Cookery Science
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