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ArticleJ-GLOBAL ID:200902165167829954整理番号:97A0396132

甘しょの調理開発に関する研究(第5報) アントシアン,カロテン,フラボン系統を用いたコロッケの特性および副材料の検討

Studies on the Development of Sweetpotato Cooking. Characteristics and Sub-materials in Sweetpotato Croquettes with Carotene, Anthocyanin and Flavon.

著者:小野真知子(名古屋女大)、熊崎稔子(名古屋女大)、山川理(九州農試)・・・
資料名:名古屋女子大学紀要 家政・自然編 号:43 ページ:109-115
発行年:1997年03月
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About J-GLOBAL

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