Academic Journal
Basic cooking and processing properties of Aquagas-treated food materials (Part2) —About physical properties and the color by the heating method and the heating time of green soybeans—
| العنوان: | Basic cooking and processing properties of Aquagas-treated food materials (Part2) —About physical properties and the color by the heating method and the heating time of green soybeans— / アクアガス加熱食材の基礎的調理加工特性に関する研究 (第2報) |
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| المؤلفون: | Fumiko Tonozuka, Masami Okuzaki, Sanae Osada, Takeko Tani, Yoshiko Kagawa, Yukiko Negishi, 奥崎 政美, 根岸 由紀子, 殿塚 婦美子, 谷 武子, 長田 早苗, 香川 芳子 |
| المصدر: | 日本食生活学会誌 / Journal for the Integrated Study of Dietary Habits. 2007, 18(3):254 |
| قاعدة البيانات: | J-STAGE |
| تدمد: | 13469770 18812368 |
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| DOI: | 10.2740/jisdh.18.254 |