もち菓子の製造技術の改善 III 白玉粉のりの硬化に対するある種のビタミンおよびアミノ酸の影響
Effects of Some Vitamins and Amino Acids on the Hardening of "Shiratama-ko", Paste

MASAYUKI KUGIMIYA, SHOZO ABE, TAKESHI OGAWA
1978 NIPPON SHOKUHIN KOGYO GAKKAISHI  
Effects of Some Vitamins and Amino Acids on the Hardening of "Shiratama-ko", Paste MASAYUKI KUGIMIYA*, SHOZO ABE** and TAKESHI OGAWA**
doi:10.3136/nskkk1962.25.601 fatcat:knxy5ksrfva4xcunqg5mgxbfle