Ohsugi Masahiro

ID:9000045745896

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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  • Utilization and characteristics of starch in bread processing

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

    Dough containing corn starch or potato starch can expand the same as standard dough, but dough containing sweet potato starch does not expand easily. Corn starch-bread allows extension of the dough wi …

    The Bulletin of Mukogawa Women's University 48, 49-53, 2000

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