Open AccessBehavior of 2-O-α-D -Glucopyranosyl-L -ascorbic Acid in a Flour-water Suspension and Its Effectiveness as a Dough Improver
Author(s) -
Junko Nishiyama,
Toyo Kuninori,
Tetsuyo Ishimura,
Masanori AKIBA,
Itaru Yamamoto
Publication year - 1993
Publication title -
bioscience biotechnology and biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.509
H-Index - 116
eISSN - 1347-6947
pISSN - 0916-8451
DOI - 10.1271/bbb.57.561
Subject(s) - the arts , library science , ascorbic acid , art , chemistry , food science , visual arts , computer science
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