Studies on the stability of confectionery, 3: On the transference of components in Dango [rice cake] at freezing and melting and its prevention

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Bibliographic Details
Published inReport of the Food Research Institute, Niigata Prefecture
Main Authors Yachida T, Nakamura K, Nakamura A
Format Journal Article
LanguageJapanese
Published 1977
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Author Nakamura K
Yachida T
Nakamura A
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CorporateAuthor Niigata-ken. Food Research Inst. (Japan)
General Foods Corp., White Plains, N.Y. (USA)
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Title Studies on the stability of confectionery, 3: On the transference of components in Dango [rice cake] at freezing and melting and its prevention
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