Journal of Applied Glycoscience Supplement
2011 Annual Meeting of the Japanese Society of Applied Glycoscience and 19th Symposium on Amylases and Related Enzymes
Session ID : Ap-7
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Host: The Japanese Society of Applied Glycoscience

Effect of fatty acids on baking properties of rice dough.
*Ami OTA, Keiji KATSUNO, Akihiro NISHIOKA, Ken MIYATA, Tomonori KODA
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© 2011 The Japanese Society of Applied Glycoscience
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