Presentation Information
[3KEa03w112]Comparison of the ingredients of bread made with domestic wheat varieties "Haruyokoi" and "Yumechikara"
*Keisuke YOSHIKAWA1,2, Tomone KIMURA2, Mai MIYACHI2, SHIHO MIYATA2, Kazuhiro MURAKAMI2, Daiju YAMADA2, Kanenori TAKATA1 (1. Graduate School of Animal Science, Obihiro University of Agriculture and Veterinary Medicine, 2. Pasco Shikishima Corporation)
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