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Title :Effect of Dry-Heated Egg White on Wheat Starch Gel and Gluten Dough
Authors :SHIMOYAMADA, Makoto
OGAWA, Noriko
TACHI, Kazuhiko
WATANABE, Kenji
YAMAUCHI, Ryo
KATO, Koji
Issue Date :1-Nov-2004
citation :Food science and technology research
AA11320122
10
4
369
373
Type Local :雑誌掲載論文
ISSN :1344-6606
Publisher :社団法人 日本食品科学工学会
URI :http://hdl.handle.net/20.500.12099/32056
Appears in Collections:Journal Article - 2004~2006