著者名,論文名,雑誌名,ISSN,出版者名,出版日付,巻,号,ページ,URL,URL(DOI)
Kokawa Mito and Maeda Tatsuro and Morita Airi and Araki Tetsuya and Yamada Masaharu and Takeya Koji and Sagara Yasuyuki,The Effects of Mixing and Fermentation Times on Chemical and Physical Properties of White Pan Bread,Food Science and Technology Research,1344-6606,公益社団法人 日本食品科学工学会,2017,23,2,181-191,https://cir.nii.ac.jp/crid/1390001204458143744,https://doi.org/10.3136/fstr.23.181