Studies on Boiling method of ”Kan-men” and its Gelatinization Ratio
Bulletin of the Faculty of Education, Yamaguchi University. Pt. 2 Volume 28
Page 191-202
published_at 1978-09-30
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
[NCID] AN00243950
Languages
jpn
Resource Type
departmental bulletin paper
Publishers
Faculty of Education, Yamaguchi University
Date Issued
1978-09-30
File Version
Not Applicable (or Unknown)
Access Rights
metadata only access
Schools
教育学部