Studies on Boiling method of ”Kan-men” and its Gelatinization Ratio
Bulletin of the Faculty of Education, Yamaguchi University. Natural science Volume 28 Issue 2
Page 191-202
published_at 1978-09
Title
乾めんのゆで方と可食状態におけるα化度について
Studies on Boiling method of ”Kan-men” and its Gelatinization Ratio
Creators
Sakurai Ritsuko
Creators
Tanaka Michiko
Source Identifiers
Languages
jpn
Resource Type
departmental bulletin paper
Publishers
山口大学教育学部
Date Issued
1978-09
File Version
Not Applicable (or Unknown)
Access Rights
metadata only access
Relations
[ISSN]0513-1693
[NCID]AN00243950
Schools
教育学部