Improvement of making of "tenobe-somen", 1: Addition of noodle remains and its effect on wheat flour dough

Improvement of making of "tenobe-somen", 1: Addition of noodle remains and its effect on wheat flour dough

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Bibliographische Detailangaben
Veröffentlicht in:Annual Report of the Kagawa Prefectural Fermentation and Food Experimental Station (Japan) 1990-09 (82)
1. Verfasser: Tamura, A. (Kagawa-ken. Fermentation and Food Experimental Station, Uchinomi (Japan))
Format: Artikel
Sprache:jpn
Schlagworte:
DOUGHS
FARINE DE BLE
FOOD TECHNOLOGY
HARINA DE TRIGO
MASA DE PANADERIA
PASTA
PASTAS ALIMENTICIAS
PATE ALIMENTAIRE
PATE DE CUISSON
TECHNOLOGIE ALIMENTAIRE
TECNOLOGIA DE LOS ALIMENTOS
WHEAT FLOUR
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ISSN:0368-5640