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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Published in | Nippon Shokuhin Kōgyō Gakkaishi Vol. 37; no. 8; pp. 619 - 624 |
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Main Authors | , , |
Format | Journal Article |
Language | Japanese |
Published |
01.08.1990
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Online Access | Get full text |
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Author | 久山, 純子 団野, 源一 藤井, 淑子 |
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Title | 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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