62nd Annual Congress of The Japan Society of Home Economics
Session ID : 2A-6
Conference information
Host: The Japan Society of Home Economics
Effects of various kinds of fermented liquid on microscopic changes of spelt wheat dough and breads, and prevalence of microorganisms in fermented liquid
Keywords:
spelt wheat bread,
wheat flour,
microorganisms,
dynamic viscoelasticity,
scanning electron microscope,
PCR method
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