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玄米豆腐の開発とその物理化学的特性ならびに官能特性.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 10, p. 399, doi. 10.3136/nskkk.68.399
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- Publication type:
- Article
発芽にんにくを原料とした黒にんにくの水溶性含硫化合物含量
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 10, p. 407
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- Publication type:
- Article