Presentation Information
[2KEp01w110]Effects of lactic acid addition on protease activity in wheat flour and the physical properties of wheat flour dough
*Haruto MOTOJIMA1, Machiko KAZAMI1, Haruko NOGUCHI1, Akiko TANIGUCHI YAMADA1 (1. Department of Agricultural Innovation for Sustainability, Graduate School of Agriculture, Graduate School of Tokyo University of Agriculture)
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