金子 成延, 松倉 潮, 郡谷 多一, 大坂 賢一, 門間 美千子, 今井 徹
日本食品科学工学会誌
47
(11),
815-821,
2000
Viscoelastic properties of cooked Japanese noodles made from wheat cultivars with low amylose contents (low-amylose type) were compared with those of noodles made from cultivars with normal amylose …
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