STUDIES ON THE PROCESSING CONDITIONS IN BREAD-MAKING .4. EFFECT OF FERMENTATION CONDITIONS ON THE QUALITY OF WHITE BREAD PRODUCED BY SPONGE DOUGH METHOD

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HIRONAKA, Y
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JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1984年 / 31卷 / 05期
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TS2 [食品工业];
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0832 ;
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页码：360 / 363
页数：4
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