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Article
Open AccessFermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread
Bread can be a major contributor to sodium intake, but sodium chloride reduction poses difficulties since it influences the functional properties of dough and flavor of bread. This study evaluated dough and br...
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Chapter and Conference Paper
Simulation of Choice of Residence for Working Women
In recent years, Japan’s declining birthrate and aging population have increased the need for new urban planning through sustainable compact city policies, and have also increased the importance of women in th...
