Micro-structure of butter and its influence on the pastry quality
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| Veröffentlicht in: | Nippon Shokuhin Kōgyō Gakkaishi 1992, Vol.39 (1), p.36-40 |
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| Sprache: | eng ; jpn |
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| container_title | Nippon Shokuhin Kōgyō Gakkaishi |
| container_volume | 39 |
| creator | Kawanari, M. (Snow Brand Milk Products Co. Ltd., Kawagoe, Saitama (Japan). Technical Research Inst.) Okamoto, K Matsumoto, K Tanimoto, M Kimura, T Takeya, K |
| description | |
| doi_str_mv | 10.3136/nskkk1962.39.36 |
| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 0029-0394 |
| ispartof | Nippon Shokuhin Kōgyō Gakkaishi, 1992, Vol.39 (1), p.36-40 |
| issn | 0029-0394 |
| language | eng ; jpn |
| recordid | cdi_pascalfrancis_primary_5575150 |
| source | J-STAGE Free |
| subjects | APTITUDE BOULANGERE BAKING CHARACTERISTICS BEURRE BUTTER CARACTERISTICAS DE LA COCCION MANTEQUILLA MICROSCOPIA MICROSCOPIE MICROSCOPY |
| title | Micro-structure of butter and its influence on the pastry quality |
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