Art
J-GLOBAL ID:201602018840024060
Reference number:74A0376746
アスキの調理特性 I 加熱前の水浸処理,加熱方法がアズキの色調および含有てんぷんのα化度に及ほす影響
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Author (1):
Material:
Volume:
24
Issue:
2
Page:
23-29
Publication year:
1974
JST Material Number:
F0659A
ISSN:
0386-4901
Document type:
Article
Article type:
原著論文
Country of issue:
Japan (JPN)
Language:
JAPANESE (JA)
Terms in the title (4):
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