Improving Domestic Flour for Bread Making by Blending Extra Strong (ES) Flour.-Reference-Cited by-同舟云学术

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Improving Domestic Flour for Bread Making by Blending Extra Strong (ES) Flour.

Published:2003 Issue:4 Volume:29 Page:211-220
ISSN:2186-1277
Container-title:food preservation science
language:
Short-container-title:food preservation science

Author:

YAMAUCHI Hiroaki,NODA Takahiro,MATSUURA-ENDO Chie,NISHIO Zenta,TAKATA Kanenori,TABIKI Tadashi,SAITO Katsuichi,ODA Yuji,FUNATSUKI Wakako,IRIKI Norio

Publisher

Japan Association of Food Preservation Scientists

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Analysis of the Relationship between Bread-Making Qualities and Dough Stress during the Proofing Process;Food Science and Technology Research;2019

2. Analysis of the relationship between bread-making quality and dough stress during the proofing process using near-isogenic lines of ‘Harunoakebono’;Breeding Science;2019

3. The Impact of Grain Protein Content on the Bread-Making Properties of Domestic Extra Strong Wheat Cultivar ‘Yumechikara’;Japanese journal of crop science;2016

4. Applicability of Dry Flours Produced from a Table Potato Variety (Solanum tuberosum L. cv. May Queen) in Bread Making;Food Science and Technology Research;2015

5. Breeding of an extra-strong wheat variety ‘Yumechikara’;Breeding Research;2014

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