Relation between SDI value (Starch Damage Index) of flours and the changes of sugar content in fermenting doughs prepared with amylases and without sugar addition
YASUO TANAKA, KAZUKO KUWABARA, TOMOTARO SATO
1965 Volume 12 Issue 5 Pages
184-191
Published: May 15, 1965
Released on J-STAGE: April 21, 2009