うどんの力学特性と咀嚼特性に及ぼすタピオカ澱粉混合濃度の影響
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- Material Type
- 記事
- Author/Editor
- 江口 智美吉村 美紀
- Alternative Title
- Effect of Tapioca Starch Content on Physical and Mastication Properties of Japanese White Salted Noodles
- Periodical title
- 日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会 編
- No. or year of volume/issue
- 61(8)=668:2014.8
- Volume
- 61
- Issue
- 8
- Sequential issue number
- 668