Analysis of the Relationship between Various Soft Wheat Flour Characteristics and Cookie Quality

Autor:	Koki Matsushita, Tadashi Nakamura, Zenta Nishio, Daisuke Goshima, Miwako Ito, Kanenori Takata, Hiroaki Yamauchi
Rok vydání:	2020
Předmět:	Marketing Protein content General Chemical Engineering media_common.quotation_subject Wheat flour Quality (business) Regression analysis Food science Industrial and Manufacturing Engineering Food Science Biotechnology Mathematics media_common
Zdroj:	Food Science and Technology Research. 26:215-222
ISSN:	1881-3984 1344-6606
DOI:	10.3136/fstr.26.215
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d1bb9d8994ad80dd9c8e42f7865eaaa4 https://doi.org/10.3136/fstr.26.215 Zobrazit plný text záznamu