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Home ⁄ Papers ⁄ Characteristic Coloring Curve for White Bread during Baking.

Characteristic Coloring Curve for White Bread during Baking.

t_araki Papers, papers-2011-2015 Food Engineering, Original Papers (English), 発表論文(英語), 食品工学

Onishi, M., Inoue, M., Araki, T., Iwabuchi, H., & Sagara, Y. (2011).

Characteristic Coloring Curve for White Bread during Baking. Bioscience Biotechnology and Biochemistry, 75(2), 255-260.

https://www.jstage.jst.go.jp/article/bbb/75/2/75_100558/_article

Tagged on: Food Engineering, Original Papers (English), 発表論文(英語), 食品工学

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