Effects of addition of green soybeans to egg processed products for the elderly by sous vide
真空調理により調製した高齢者用卵加工品における枝豆添加の影響

Yoshiko Tokita, Aya Kato, Hana Watanabe, Ami Tanaka, Keiko Fujii
2021
doi:10.11402/ajscs.32.0_79 fatcat:glrp5lfepjd65k6fzlp4seffoa