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Home ⁄ Papers ⁄ 2013-papers ⁄ Characteristic Coloring Curve for White Bread during Baking.

Characteristic Coloring Curve for White Bread during Baking.

mishoumu 2013-papers, Papers 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

投稿ナビゲーション

Gas Chromatography/Olfactometry and Electronic Nose Analyses of Retronasal Aroma of Espresso and Correlation with Sensory Evaluation by an Artificial Neural Network.
Odorant transfer characteristics in white bread during baking process.

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ARAKI Tetsuya, a faculty member of The Network for Education and Research on Asia "adjunct; Graduate School of Agricultural and Life Sciences. " A network for people engaged in education and research over the wider Japan / Asian region without regard to region or discipline.

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