Academic Journal
Bread making using brewing microorganisms (Part 3) The free amino acid composition and shelf life of bread with added of lactic acid bacteria and its effect on the atherogenic index of rats.
| العنوان: | Bread making using brewing microorganisms (Part 3) The free amino acid composition and shelf life of bread with added of lactic acid bacteria and its effect on the atherogenic index of rats. / 醸造微生物利用による製パン試験 (第3報) |
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| المؤلفون: | Haruhiko MORI, Hiroshi ONISHI, Hisashi OKADA, Kenji SATO, Kozo OTSUKI, Misao TASHIRO, Sayuri SAWADA, Sei-ichi TAKAKI, Takashi KAJITANI, Yasushi NAKAMURA, 中村 考志, 佐藤 健司, 大槻 耕三, 大西 博司, 岡田 寿, 森 治彦, 澤田 小百合, 田代 操, 鍜治谷 孝, 高木 誠一 |
| المصدر: | 日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2002, 97(3):219 |
| قاعدة البيانات: | J-STAGE |
| تدمد: | 09147314 21864012 |
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| DOI: | 10.6013/jbrewsocjapan1988.97.219 |