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ArticleJ-GLOBAL ID:200902000009892550整理番号:92A0610326

新しい甘味蛋白質,ミラクリン,クルクリン及びマビンリンの食品への応用 パン用低カロリージャム開発に関する基礎的研究

Application of new sweetness protein, miraculin, food of curculin and mabinlin.Basic research on the development of the low-caloric jam for the bread.

著者:栗原良枝(横浜国大 教育)、中谷一泰(昭和大)
資料名:飯島記念食品科学振興財団年報 巻:1990 ページ:246-252
発行年:1992年08月
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About J-GLOBAL

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