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Freezing experiments on yeasted dough slabs. Effects of cryogenic temperature on the baking performance
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Journal
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- Cereal Chem.
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Cereal Chem. 70 109-111, 1993
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Details 詳細情報について
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- CRID
- 1570854176702935552
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- NII Article ID
- 80006893995
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- NII Book ID
- AA00600706
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- Data Source
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- CiNii Articles