Studies on the Vermicelli (Part 1) Effect of the Added Strong Wheat Flour and Soybean Protein Flour on Dough

Journal of Home Economics of Japan

Online ISSN : 1884-7870
Print ISSN : 0449-9069
ISSN-L : 0449-9069

Studies on the Vermicelli (Part 1)

Effect of the Added Strong Wheat Flour and Soybean Protein Flour on Dough

Motoe Sadamori

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JOURNAL FREE ACCESS

1965 Volume 16 Issue 6 Pages 346-349

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Abstract

[in Japanese]

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