Ohsugi Masahiro


Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University (2000年 CiNii収録論文より)

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  • Effects of Aspartame on alcohol fermentation in Aspartame-added bread processing

    Okamura Tokumitsu , Hamaoka Rumi , Takeno Tomomi , Okuda Nobuko , Ohsugi Masahiro

    The addition of aspartame to white bread dough affected the gas production due to baker's yeast. After 3 hours of incubation, the total gas production of 3% aspartame-added dough decreased about 0.4 t …

    The Bulletin of Mukogawa Women's University 48, 59-63, 2000

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