Art
J-GLOBAL ID：200902041109233161   Reference number：92A0545785

Food-cultural Studies on Cooking and Processing Properties of Sago Starch.

サゴ澱粉の調理・加工特性に関する食文化的研究
Author (2)：
TAKAHASHI SETSUKO

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(共立女大 家政)

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, 
HIRAO KAZUKO

About HIRAO KAZUKO

(共立女大 家政)

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Material：
共立女子大学家政学部紀要  (Bulletin of the Faculty of Home Economics, Kyoritsu Women's University)

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Issue： 38  Page： 17-23  Publication year： Mar. 1992 
JST Material Number： Y0190A  ISSN： 0388-3612  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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Palmae

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,...
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Metroxy sagu

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JST classification (1)：
JST classification
Category name(code) classified by JST.
Starch 
(FJ05030W)

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Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
サゴ澱粉

About サゴ澱粉

, 
調理

About 調理

, 
加工特性

About 加工特性

, 
食文化

About 食文化

, 
研究

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