Presentation Information
[3KHp07w141]The effect of phosphate species in leavening agents on the leavening properties of baked wheat products
*yuria hitomi1, Inui Masaya2, Hashimoto Asuka2, Nishizu Takahisa3,4, Imazumi Teppei3,4 (1. Graduate School of Natural Science and Technology, Gifu Univ., 2. Oriental Yeast Co., Ltd., 3. Faculty of Applied Biological Sciences, Gifu Univ., 4. Preemptive Food Research Center, Gifu Univ.)
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