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Microstructure and sensory characteristics of bread fermented by foaming and non-foaming sake yeasts
Microstructure and sensory characteristics of bread fermented by foaming and non-foaming sake yeasts
2011
Machiko Mineki
Ryusuke Tanaka
Yukari Tanaka
Sachie Sainen
Ryo Ioroi
Zenya Shoji
Keywords:
Microstructure
Fermentation
Food science
Materials science
Chemistry
Sensory system
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