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J-GLOBAL ID:200902188564354695   Reference number:93A0665507

Cooking Aspects of Characteristics and Utilization of Starches.

調理科学における各種澱粉特性の利用
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Volume: 40  Issue:Page: 233-243  Publication year: Jun. 1993 
JST Material Number: F0614A  ISSN: 0021-5406  CODEN: DPNKAV  Document type: Article
Article type: 解説  Country of issue: Japan (JPN)  Language: JAPANESE (JA)
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Starch 
Reference (19):
  • 1) 二國二郎:調理科学, 2, 6-14(1969).
  • 2) 檜作進,鈴木綾子: 「調理と化学」,下田吉人,松元文子,元山正,福場博保編,新調理科学講座第1巻,朝倉書店,東京, p.24(1971).
  • 3) 山崎清子,島田キミエ: 「調理と理論」,同文書院,東京, p.112(1975).
  • 4) 福場博保,寺元芳子: 「調理科学」,調理科学会編,光生館,東京, p.468(1984).
  • 5) 鈴木綾子: 第27回澱粉懇談研究会資料集,伊東伊豆, p.53(1987).
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