2004年9月21日
Processing&Engineering(10:50 a.m.), Development and evaluation of a method for 3-dimensional (3D) measurement for yeast (biomarker: Enhanced green fluorescent protein displayed on yeast cell surface distribution in bread dough during the mixing process
2004 AACC Annual Meeting, SanDiego, California, U.S.A., 2004.09.19~23, pp.83.