Journal ArticleOPEN ACCESS

Changes in the Content of Inosinic Acid and Glutamic Acid Contribute to the Taste of Fermented Bread.

  • FUJISAWA K
  • YOSHINO M
Nippon Eiyo Shokuryo Gakkaishi (1995) 48(6) 494-497
DOI: 10.4327/jsnfs.48.494
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FUJISAWA, K., & YOSHINO, M. (1995). Changes in the Content of Inosinic Acid and Glutamic Acid Contribute to the Taste of Fermented Bread. Nippon Eiyo Shokuryo Gakkaishi, 48(6), 494–497. https://doi.org/10.4327/jsnfs.48.494

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