{"title":"Clarification of the Baking Quality Improved Mechanism of Milk Protein based on the Intermolecular Interaction","authors":"Daiki Oka","doi":"10.5891/jafps.43.29","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"25 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Preservation Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5891/jafps.43.29","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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