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

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

Call number: LD2668 .T4 1985 K34 === Master of Science

Bibliographic Details
Main Author:	Kai, Tatsuo.
Published:	2015
Subjects:	Bread > Analysis. Dough. Food > Sugar content. Amylograph. Masters theses
Online Access:	http://hdl.handle.net/2097/27469

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