Effects of Increase in .ALPHA.-Amylase and Endo-Protease Activities During Germination on the Breadmaking Quality of Wheat.

Food Science and Technology Research- Switzerland

doi 10.3136/fstr.7.214

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Abstract

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Categories

Manufacturing Engineering

Chemical Engineering

Date

January 1, 2001

Authors

Yasunori ICHINOSE

Kanenori TAKATA

Tatsuo KUWABARA

Toshiyuki ABIKO

Hiroaki YAMAUCHI

Publisher

Japanese Society for Food Science and Technology

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