Journal of Home Economics of Japan
Online ISSN : 1882-0352
Print ISSN : 0913-5227
ISSN-L : 0913-5227
Effect of Flour Protein and Lipid Quantities on Bread and Noodle Qualities
Ritsuko NIIHARA, Yoriko HARIGAI
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Keywords: flour protein content, fiour lipid content, bread quality, noodle quality, loaf volume, cooked noedle texture
JOURNAL FREE ACCESS

1991 Volume 42 Issue 11 Pages 983-987

[Correction] JHEJ Vol.43 No.3 (1992) pp.255a-255a
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[in Japanese]

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© The Japan Society of Home Economics
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