Art
J-GLOBAL ID:200902184884965093   Reference number:02A0691307

Cooking and Processing Properties of the Traditional Japanese Confection, Kudzumushiyokan, Made from Sago Starch.

サゴ澱粉を用いたくず蒸しようかんの調理・加工特性
Author (5):
Material:
Volume: 35  Issue:Page: 287-296  Publication year: Aug. 20, 2002 
JST Material Number: Y0637A  ISSN: 1341-1535  Document type: Article
Article type: 短報  Country of issue: Japan (JPN)  Language: JAPANESE (JA)
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JST classification (2):
JST classification
Category name(code) classified by JST.
Confectionery  ,  Starch 
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