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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
1978
NIPPON SHOKUHIN KOGYO GAKKAISHI
Effects of Some Vitamins and Amino Acids on the Hardening of "Shiratama-ko", Paste
Preserved Fulltext
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