Kawai Hideki, Tanaka Fumitake, Takahashi Hiroshi, Hashimoto Naoto, Yamauchi Hiroaki, & Japanese Society for Food Science and Technology. Relationship between physical properties of dough and expansion ability during breadmaking.
Style de citation Chicago (17e éd.)Kawai Hideki, Tanaka Fumitake, Takahashi Hiroshi, Hashimoto Naoto, Yamauchi Hiroaki, et Japanese Society for Food Science and Technology. Relationship Between Physical Properties of Dough and Expansion Ability During Breadmaking.
Style de citation MLA (9e éd.)Kawai Hideki, et al. Relationship Between Physical Properties of Dough and Expansion Ability During Breadmaking.
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