Effect of banana ripeness on the quality of bread made with banana flour, and preparation of wheat flour-free bread made with banana flour
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Journal
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- 椙山女学園大学研究論集 自然科学篇
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椙山女学園大学研究論集 自然科学篇 (46), 63-70, 2015
名古屋 : 椙山女学園大学
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Details 詳細情報について
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- CRID
- 1050001202952831104
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- NII Article ID
- 120005991225
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- NII Book ID
- AN10468196
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- ISSN
- 13404067
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- NDL BIB ID
- 026190162
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- Text Lang
- en
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- Article Type
- departmental bulletin paper
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- Data Source
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- IRDB
- NDL
- CiNii Articles