Masafumi Hidaka, Shuhei Miyashita, Naoto Yagi, Masato Hoshino, Yukiya Kogasaka, Tomoyuki Fujii, Yoshinori Kanayama
Foods
11
(5),
730-,
2022-03-01
...The density in the edamame beans declined as the boiling time increased, promoting a reduction in hardness described in sensory and rheometer tests....
DOI
Web Site
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