Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Erratum
Erratum: Effects of Gluten and Rutin on the Taste Characteristics and Antioxidative Activity of Steam-baked Buckwheat Flour Bread [Journal of Cookery Science of Japan, Vol. 44, No. 1, pp. 55-63 (2011)]
Nanase Takazawa, Rie Awatsuhara, Yusuke Okawa, Kazuki Harada, Keiko Nagao
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2011 Volume 44 Issue 2 Pages Errt02_1-

J-STAGE : cookeryscience 44 1 pp.55-63
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Vol. 44 (2011) No. 1 p. 58
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