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Home ⁄ Papers ⁄ Visualization of the distribution of multiple constituents in bread dough by use of Fluorescence Fingerprint Imaging.

Visualization of the distribution of multiple constituents in bread dough by use of Fluorescence Fingerprint Imaging.

t_araki Papers, papers-2011-2015 Food Science, Original Papers (English), 発表論文(英語), 食品科学

Kokawa, M., Fujita, K., Sugiyama, J., Tsuta, M., Shibata, M., Araki, T., & Nabetani, H. (2011b).

Visualization of the distribution of multiple constituents in bread dough by use of Fluorescence Fingerprint Imaging. Procedia Food Science, 1(0), 927-934.

Tagged on: Food Science, Original Papers (English), 発表論文(英語), 食品科学

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Texture and Viscoelastic Properties of Bread Containing Rice Porridge (Okayu) during Storage
Evaluation of viscoelastic properties and air-bubble structure of bread containing gelatinized rice.

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