耐塩性酵母集積培養とパン酵母を 併用した製パン.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2023, v. 70, n. 11, p. 514, doi. 10.3136/nskkk.67.514
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- Publication type:
- Article
Works by 大久长范
Results: 3
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耐塩性酵母集積培養とパン酵母を 併用した製パン.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2020, v. 67, n. 12, p. 514, doi. 10.3136/nskkk.67.514
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- Publication type:
- Article
3
传统食品“稻庭面条”内部的空洞和龟裂之作用.
- Published in:
- China Brewing, 2019, v. 38, n. 5, p. 215
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- Publication type:
- Article