Concepedia
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Publications
1
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14
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Active since
1981
T. Yamamoto is an author specializing in dough consistency, rheology, and dough viscosity.
Publications per year
1981–1981
Rheological properties of dough made from flour exposed to gaseous ammonia.
Masaki Terada, Junichi Minami, T. Yamamoto · Europe PMC (PubMed Central) · 1981 · 14 citations
Agriculture, Food Science, Materials Science +10
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