Preparation and Estimation of the Textural Properties of Bread Added a Rice Flour.

Science of Cookery

Online ISSN : 2186-5795
Print ISSN : 0910-5360
ISSN-L : 0910-5360

Preparation and Estimation of the Textural Properties of Bread Added a Rice Flour.

Shojiro Tsuji

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JOURNAL FREE ACCESS

1980 Volume 13 Issue 2 Pages 152-155

DOI https://doi.org/10.11402/cookeryscience1968.13.2_152

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© The Japan Society Cookery Science

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