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Takemura I, Ishiguro K, Nakamura T, Takata K, Yamauchi H. Bread-Making Quality of Bread Dough with Alkaline-Treated Rice Flour. J JPN SOC FOOD SCI 2022. [DOI: 10.3136/nskkk.69.127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Academic Contribution Register] [Indexed: 11/03/2022]
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