About this scholarly article

Effect of Heated Gluten on Bread-making Qualities of Yudane Dough by Yamada, Daiju; Inoue, Shunichi; Yoshino, Shinji; Tsuboi, Kazumasa; Koaze, Hiroshi; Yamauchi, Hiroaki is a scholarly article available to read on EtoBox.

Author

Yamada, Daiju; Inoue, Shunichi; Yoshino, Shinji; Tsuboi, Kazumasa; Koaze, Hiroshi; Yamauchi, Hiroaki

Publisher

Japanese Society for Food Science and Technology; Japanese Society for Food and Technology (ISSN 1341-027X)

Published

2017