Works by Orikasa, Yoshitake


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    The Staling and Texture of Bread Made Using the Yudane Dough Method.

    Published in:
    Food Science & Technology Research, 2014, v. 20, n. 5, p. 1071, doi. 10.3136/fstr.20.1071
    By:
    • Hiroaki YAMAUCHI;
    • Daijyu YAMADA;
    • Daiki MURAYAMA;
    • Dennis Marvin SANTIAGO;
    • Yoshitake ORIKASA;
    • Hiroshi KOAZE;
    • Yoshiko NAKAURA;
    • Naoyoshi INOUCHI;
    • Takahiro NODA
    Publication type:
    Article
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