The analysis of the relationship between expansion stress of dough in fermentation process and bread-making quality using near-isogenic lines of bread wheat, Harunoakebono
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- Ohuchi K
- 帯畜大
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- Hashimoto M
- 帯畜大
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- Oda Y
- 帯畜大
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- Nisio Z
- 北農研
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- Ito M
- 北農研
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- Tanio M
- 北農研
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- Tabiki T
- 北農研
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- Yamauchi H
- 北農研
Bibliographic Information
- Other Title
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- パン用小麦「春のあけぼの」の準同質遺伝子系統を用いた生地の発酵時膨張応力と製パン性との関係の解析
Journal
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- Report of the Hokkaido Branch, the Japanese Society of Breeding and Hokkaido Branch, the Crop Science Society of Japan
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Report of the Hokkaido Branch, the Japanese Society of Breeding and Hokkaido Branch, the Crop Science Society of Japan 47 (0), 85-86, 2006
Hokkaido Branch, the Japanese Society of Breeding and Hokkaido Branch, the Crop Science Society of Japan
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Details 詳細情報について
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- CRID
- 1390001205828162176
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- NII Article ID
- 110006271326
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- ISSN
- 24320307
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- Text Lang
- ja
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- Data Source
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- JaLC
- CiNii Articles