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Home ⁄ Papers ⁄ Visualization and Quantification of Three-Dimensional Distribution of Yeast in Bread Dough.

Visualization and Quantification of Three-Dimensional Distribution of Yeast in Bread Dough.

t_araki Papers, papers-before-2010 Bioscience, Original Papers (English), バイオサイエンス, 発表論文(英語)

Maeda, T., Do, G. S., Sugiyama, J., Araki, T., Tsuta, M., Shiraga, S., Ueda, M., Yamada, M., Takeya, K., & Sagara, Y. (2009).

Visualization and Quantification of Three-Dimensional Distribution of Yeast in Bread Dough. Bioscience Biotechnology and Biochemistry, 73(7), 1586-1590.

Tagged on: Bioscience, Original Papers (English), バイオサイエンス, 発表論文(英語)

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The effects of mixing stage and fermentation time on the quantity of flavor compounds and sensory intensity of flavor in white bread.
Application of Cell-Surface Engineering for Visualization of Yeast in Bread Dough: Development of a Fluorescent Bio-Imaging Technique in the Mixing Process of Dough.

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