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Bulletin of the Faculty of Education, Wakayama University. Natural science 60
2010-02-26 発行

Effect of Addition of Soybean or Adzuki An Flours on Eating Quality and Properties of Specialized Cookies

きなこ及びさらし餡の添加がクッキーの特性に及ぼす影響
YAMAMOTO, NAMI Faculty of Education 和歌山大学研究者総覧 researchmap
FullText File
KJ00006131800.pdf 25.7 MB
Self DOI
10.19002/AN00257977.60.47
About This Article
Language
jpn
Start Page
47
End Page
52
Text Version
publisher
KJ00006131800.pdf 25.7 MB
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Effect of Addition of Soybean or Adzuki An Flours on Eating Quality and Properties of Specialized Cookies
PP. 47 - 52