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Department Of Upland Agriculture Research National Agicultural Research Center For Hokkaido Region | 論文

• Improving the Utility of Potato Pulp for Bread-Making by Fermentation with Rhizopus oryzae
• Bread-Making Quality of Wheat/Rice Flour Blends
• Bacterial Adjunct to Improve the Quality of Alkaline Noodles
• Utilization of Lactobacillus amylovorus as an Alternative Microorganism for Saccharifying Boiled Rice
• The Quality of Extra Strong Flour Used in Bread Production with Frozen Dough
• The Bread-Making Quality of a Domestic Flour Blended with an Extra Strong Flour, and Staling of the Bread Made from the Blended Flour

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