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"TAKI SHINOKAZU"
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"TAKI SHINOKAZU"
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PRODUCING METHOD OF DOUGH FOR NON-HARD BREAD WITH HIGH WATER CONTENT
by
TAKI SHINOKAZU
Year of Publication
13.10.2022
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PRODUCTION METHOD OF DOUGH FOR HARD BREAD WITH HIGH WATER CONTENT
by
TAKI SHINOKAZU
Year of Publication
13.10.2022
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BREAD DOUGH, BREAD, AND FROZEN BREAD
by
TAKI SHINOKAZU
Year of Publication
23.06.2022
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PRODUCTION METHOD FOR FROZEN BREAD DOUGH
by
TAKI SHINOKAZU
,
MATSUSHITA KOKI
Year of Publication
16.10.2023
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FROZEN BREAD DOUGH FOR LAYERED PUFFED FOOD
by
TAKI
,
Shinokazu
,
TERASAWA, Tomonori
Year of Publication
03.12.2020
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FROZEN DOUGH FOR HIGHLY HYDRATED BREAD AND HIGHLY HYDRATED BREAD
by
KATSUMI TOSHIAKI
,
TAKI SHINOKAZU
,
MATSUSHITA KOKI
Year of Publication
12.10.2023
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PROOFED FROZEN BREAD DOUGH
by
SASAKURA MAYUKO
,
TAKI SHINOKAZU
Year of Publication
09.05.2019
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FROZEN BREAD DOUGH AND FAT COMPOSITION FOR KNEADING
by
KATSUMI TOSHIAKI
,
TAKI SHINOKAZU
Year of Publication
17.01.2019
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BREAD DOUGH REFRIGERATED AFTER BEING DRIED
by
TAKI SHINOKAZU
,
SAITO HIROSHI
Year of Publication
05.10.2017
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MILLING OIL AND FAT COMPOSITION FOR BREAD DOUGH FROZEN AFTER FINAL FERMENTATION
by
TAKI SHINOKAZU
,
TERASAWA HIRONORI
Year of Publication
25.05.2017
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FROZEN BREAD DOUGH
by
TAKI SHINOKAZU
Year of Publication
26.06.2014
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FROZEN BREAD DOUGH FOR LAYERED PUFFED FOOD
by
TAKI SHINOKAZU
,
TERASAWA TOMONORI
Year of Publication
07.01.2022
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METHOD FOR PRODUCING BREAD AND CONFECTIONERY COMPRISING PROTEASE
by
KANESHIGE HIROSHI
,
OTSUBO YUKI
,
TAKI SHINOKAZU
,
FUJIMOTO TOSHIHIRO
Year of Publication
09.09.2013
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chemistry
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medicine
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sciences
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bakery products
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baking
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edible doughs
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human necessities
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preservation thereof
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treatment, e.g. preservation, of flour or dough, e.g. byaddition of materials
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