Abstract
… the bread maker. The pizza dough models and samples were prepared using the bread maker … Craig, AC Smith, and WK Waldron: Functional properties of five varieties of taro flour, and …
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CITATION STYLE
APA
Matsumoto, A., Nakai, K., & Kawai, K. (2022). Effects of Water and Gelatinized Starch on the Viscoelasticity of Pizza Dough and the Texture of Pizza Crust. Journal of Applied Glycoscience, 69(1), 1–7. https://doi.org/10.5458/jag.jag.jag-2021_0014
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