Comparison of residual sugar and firming characteristics of white pan bread made by sponge dough and short-time dough processes

Kai, Tatsuo.2015-12-312015-12-311985http://hdl.handle.net/2097/27469Call number: LD2668 .T4 1985 K34Bread--Analysis.Dough.Food--Sugar content.Amylograph.Comparison of residual sugar and firming characteristics of white pan bread made by sponge dough and short-time dough processesTextMasters theses