Art
J-GLOBAL ID：200902167147396876   Reference number：94A0726607

Cooking behaviour of azuki beans.

小豆の調理特性
Author (1)：
HATAI ASAKO

About HATAI ASAKO

(北海道教大 函館分校)

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Material：
調理科学  (Science of Cookery)

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Volume： 27  Issue： 3  Page： 238-242  Publication year： Aug. 1994 
JST Material Number： Y0637A  ISSN： 0910-5360  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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Vigna angularis

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rice boiled with red beans

About rice boiled with red beans


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JST classification (1)：
JST classification
Category name(code) classified by JST.
Vegetables and processed vegetable products 
(FJ11020O)

About Vegetables and processed vegetable products

Reference (29)：
  • 1) 山崎清子, 島田キミエ, 吉松藤子: 調理, 247, 同文書院(1970)
  • 2) 池上茂了: 家政誌, 17(5), 279(1996)
  • 3) 池上茂了: 家政誌, 18(3), 154(1967)
  • 4) 村上知子: 北教大紀要(第2部C), 25(1), 47(1974)
  • 5) 村上知子: 北教大紀要(第2部C), 28(2), 31(1978)
ｍore...
Terms in the title (2)：
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小豆

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, 
調理特性

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