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Summary of “Small Research-Discussion” on Cereal Grains in Japan “Use of high pressure treatment in bread making process”

IF 0.1 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2022-09-15 DOI:10.3136/nskkk.69.443
K. Irie
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日本谷物“小型研究讨论”综述“高压处理在面包制作过程中的应用”
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来源期刊
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi 工程技术-食品科技
CiteScore
0.30
自引率
0.00%
发文量
51
审稿时长
18-36 weeks
期刊介绍： Information not localized
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