A kinetic study on staling of white bread made by frozen dough method

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 46, Issue 4, 1999, Pages 212-219

  Yamauchi, Hiroaki ^a   Ichinose, Yasunori ^a   Takata, Kanenori ^a   Iriki, Norio ^a   Shiiina, Takeo ^b   Kobayashi, Takeshi ^c  

^a NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c NAGOYA UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0005563963     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.46.212     Document Type: Article

References (16)

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