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Effect of fermentation conditions on the flavor substances in sweet baked goods produced by the sugar containing sponge dough method studies on the processing conditions in bread making part vii



Effect of fermentation conditions on the flavor substances in sweet baked goods produced by the sugar containing sponge dough method studies on the processing conditions in bread making part vii



Journal of the Japanese Society for Food Science & Technology (Nippon Shokuhin Kogyo Gakkaishi) 32(8): 592-596




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Studies of the processing conditions in bread making. VII. Effect of fermentation conditions on the flavor substances in sweet baked goods produced by the sugar containing sponge dough method. Nippon Shokuhin Kogyo Gakkaishi = Journal of Japanese Society of Food Science and Technology2(8): 592-596, 1985

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