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- [5] STUDIES ON THE PROCESSING CONDITIONS IN BREAD MAKING .2. EFFECT OF MATERIALS COMBINATION RATIO AS FACTOR ON THE QUALITY OF WHITE BREAD PRODUCED BY STRAIGHT DOUGH METHOD[J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1983, 30 (09): : 521 - 524HIRONAKA, YSUGIYAMA, Y
- [6] EFFECT OF FERMENTATION CONDITIONS ON THE FLAVOR SUBSTANCES IN SWEET BAKED GOODS PRODUCED BY THE SUGAR CONTAINING SPONGE DOUGH METHOD - STUDIES ON THE PROCESSING CONDITIONS IN BREAD MAKING .7.[J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1985, 32 (08): : 592 - 596HIRONAKA, Y
- [7] STUDIES ON THE PROCESSING CONDITIONS IN BREAD MAKING .6. EFFECT OF FERMENTATION CONDITION ON FERMENTATION LOSS DURING PASTRY PRODUCTION BY SUGAR CONTAINING SPONGE DOUGH METHOD[J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1985, 32 (05): : 365 - 367HIRONAKA, Y
- [8] EFFECT OF FERMENTATION ON THE DO-CORDER AND BREAD-MAKING PROPERTIES OF A DOUGH[J]. CEREAL CHEMISTRY, 1981, 58 (05) : 388 - 391NAGAO, SENDO, STANAKA, K
- [9] Effect of fermentation conditions of bread dough on the sensory and nutritional properties of French bread[J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2023, 249 (11) : 2749 - 2762Troadec, RomaneRegnault, StephanieNestora, SofiaJacolot, PhilippeNiquet-Leridon, CelineAnton, Pauline M. M.Jouquand, Celine
- [10] Effect of fermentation conditions of bread dough on the sensory and nutritional properties of French bread[J]. European Food Research and Technology, 2023, 249 : 2749 - 2762Romane TroadecStéphanie RegnaultSofia NestoraPhilippe JacolotCéline Niquet-LéridonPauline M. AntonCéline Jouquand