The effect of egg yolk on the distension and microscopic structure of biscuits

• KURAGANO T.

収録刊行物

• J. Cookery Sci. Jpn.

  J. Cookery Sci. Jpn. 38 21-29, 2005

詳細情報

• CRID: 1570009751565684736
• NII論文ID: 80017254985
• データソース種別:
  • CiNii Articles