文献
J-GLOBAL ID:202002211614062735
整理番号:20A0636020
にがり成分の違いと粥の味に及ぼす影響
Differences in Salt Bittern Components and Effects on Rice Porridge Taste
著者 (5件):
ISHIKAWA Kyoko
(Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University)
,
SATO Hiroyoshi
(Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University)
,
TAKAHASHI Yoshiko
(Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University)
,
ENDO Yuka
(Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University)
,
SAKURADA Hikari
(Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University)
資料名:
Journal of Nutritional Science and Vitaminology (Web)
(Journal of Nutritional Science and Vitaminology (Web))
巻:
65
号:
Supplement
ページ:
S200-S205(J-STAGE)
発行年:
2019年10月11日
JST資料番号:
U1313A
ISSN:
1881-7742
資料種別:
逐次刊行物 (A)
記事区分:
短報
発行国:
日本 (JPN)
言語:
英語 (EN)