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Home ⁄ Papers ⁄ 2013-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.

mishoumu 2013-papers, Papers 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)

投稿ナビゲーション

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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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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