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Effect of fermentation condition on fermentation loss during pastry production by sugar containing sponge dough method studies on the processing conditions in bread making 4



Effect of fermentation condition on fermentation loss during pastry production by sugar containing sponge dough method studies on the processing conditions in bread making 4



Journal of the Japanese Society for Food Science & Technology (Nippon Shokuhin Kogyo Gakkaishi) 32(5): 365-367




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Related references

Studies on the processing conditions in bread making. V. Effect of fermentation condition on the quality of Japanese pastry produced by the sugar added sponge dough method. Nippon Shokuhin Kogyo Gakkaishi = Journal of Japanese Society of Food Science and Technology1(9): 613-616, 1984

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