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Studies on the physical changes in the characters of foods by the method of heated cookery (part 3) : on the viscosity of the starch (1)

Bulletin of the Faculty of Education, Yamaguchi University. Natural science Volume 27 Issue 2 Page 165-174
published_at 1977
Title
加熱調理による食品の物理的諸性質の変化に関する研究(第三報) : でんぷんの粘度について(1)
Studies on the physical changes in the characters of foods by the method of heated cookery (part 3) : on the viscosity of the starch (1)
Creators Sakurai Ritsuko
Source Identifiers
Languages jpn
Resource Type departmental bulletin paper
Publishers 山口大学教育学部
Date Issued 1977
File Version Not Applicable (or Unknown)
Access Rights metadata only access
Relations
[ISSN]0513-1693
[NCID]AN00243950
Schools 教育学部