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Analysis of the relationship between bread-making quality and dough stress during the proofing process using near-isogenic lines of 'Harunoakebono'.
Takata, Kanenori; Matsushita, Koki; Goshima, Daisuke; Nakamura, Tadashi; Yamauchi, Hiroaki.
Affiliation
  • Takata K; NARO Western Region Agricultural Research Center, 6-12-1 Nishifukatsu, Fukuyama, Hiroshima 721-8514, Japan.
  • Matsushita K; Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Nishi, Inada, Obihiro, Hokkaido 080-8555, Japan.
  • Goshima D; The United Graduate School of Agricultural Sciences, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550, Japan.
  • Nakamura T; Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Nishi, Inada, Obihiro, Hokkaido 080-8555, Japan.
  • Yamauchi H; Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Nishi, Inada, Obihiro, Hokkaido 080-8555, Japan.
Breed Sci ; 69(3): 478-486, 2019 Sep.
Article in En | MEDLINE | ID: mdl-31598081
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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Prognostic_studies Language: En Journal: Breed Sci Year: 2019 Type: Article Affiliation country: Japan
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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Prognostic_studies Language: En Journal: Breed Sci Year: 2019 Type: Article Affiliation country: Japan