Journal of Home Economics of Japan
Online ISSN : 1882-0352
Print ISSN : 0913-5227
ISSN-L : 0913-5227
The Characteristics of Processing of Dough and Mantou by Laomien Starter
Hiroko NAGANO, Masashi OMORI, Zenya SHOJI
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Keywords: wheat flour, starter, Mantou, leavning bacteria, Laomien, freeze-stable
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1989 Volume 40 Issue 3 Pages 221-225

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[in Japanese]
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© The Japan Society of Home Economics
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