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製パン用「とかち野酵母R」の菌株改良に関する研究 Study on the improved leavening ability of a baker's yeast "Tokachino-koubo" 三雲, 大 open access 岩手大学 2016 jpn doctoral thesis VoR https://doi.org/10.15113/00014059 https://iwate-u.repo.nii.ac.jp/records/14065 10.15113/00014059 1 80 甲第660号 博士（農学） 2016-03-23 11201 岩手大学 https://iwate-u.repo.nii.ac.jp/record/14065/files/MIKUMO-Dai-2016-A.pdf application/pdf 5.9 MB 2019-05-28 https://iwate-u.repo.nii.ac.jp/record/14065/files/(summary)MIKUMO-Dai-2016-A.pdf application/pdf 201.9 kB 2017-01-27 https://iwate-u.repo.nii.ac.jp/record/14065/files/(abstract)MIKUMO-Dai-2016-A.pdf application/pdf 323.0 kB 2017-01-26