Journal ArticleOPEN ACCESS

Improvement of white bread with dry-skim milk, soybean and others

  • Koyanagi T
  • Ota M
  • Takanohashi T
Eiyo To Shokuryo (1956) 9(2) 39-41
DOI: 10.4327/jsnfs1949.9.39
N/ACitations
Citations of this article
N/AReaders
Mendeley users who have this article in their library.

Cite

CITATION STYLE

APA

Koyanagi, T., Ota, M., & Takanohashi, T. (1956). Improvement of white bread with dry-skim milk, soybean and others. Eiyo To Shokuryo, 9(2), 39–41. https://doi.org/10.4327/jsnfs1949.9.39

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free