{"title":"「ひとめぼれ」と「タカナリ」を用いたグルテンフリー米粉パンの焼成","authors":"Lê Thị Ngọc Anh, 彩乃 藤木, 真実 濱崎, 宏樹 高木, 裕司 本多","doi":"10.5458/bag.13.1_59","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":202833,"journal":{"name":"Bulletin of Applied Glycoscience","volume":"21 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bulletin of Applied Glycoscience","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5458/bag.13.1_59","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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