Comparison of residual sugar and firming characteristics of white pan bread made by sponge dough and short-time dough processes
| dc.contributor.author | Kai, Tatsuo. | en_US |
| dc.date.accessioned | 2015-12-31T21:53:40Z | |
| dc.date.available | 2015-12-31T21:53:40Z | |
| dc.date.issued | 1985 | en_US |
| dc.date.published | 1985 | en_US |
| dc.description | Call number: LD2668 .T4 1985 K34 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/27469 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Bread--Analysis. | en_US |
| dc.subject.LCSH | Dough. | en_US |
| dc.subject.LCSH | Food--Sugar content. | en_US |
| dc.subject.LCSH | Amylograph. | en_US |
| dc.title | Comparison of residual sugar and firming characteristics of white pan bread made by sponge dough and short-time dough processes | en_US |
| dc.type | Text | en_US |
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