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第18号(1966-07-30) >

Please use this identifier to cite or link to this item: http://hdl.handle.net/11173/1170

Title: L-アスコルビン酸添加によるパン生地の品質改良について
Other Titles: On the Improvement of Quality of Dough by Addition of L-Ascorbic acid.
Authors: 足立, 晃太郎
Adachi, Kōtarō
岡見, 昱枝
Okami, Ikue
霊山, 満佐子
Yoshiyama, Masako
Issue Date: 30-Jul-1966
Publisher: 京都女子大学食物学会
URI: http://hdl.handle.net/11173/1170
Appears in Collections:第18号(1966-07-30)

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