小麦澱粉で調製したスポンジケーキのレオロジー的特性

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Bibliographic Details
Published inNippon Shokuhin Kōgyō Gakkaishi Vol. 37; no. 8; pp. 619 - 624
Main Authors 藤井, 淑子, 久山, 純子, 団野, 源一
Format Journal Article
LanguageJapanese
Published 01.08.1990
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Bibliography:412304
ZZ20000202
ISSN:0029-0394