Effects of saccharides on the formation of texture and color of Miso.
1979
Honda S. | Mochizuki T.
书目信息
Journal of Japanese Society of Food Science and Technology
卷
26
ISSN
0029-0394
页码
v.509-513(12)
语言
日本人
注释
8 ref.; Summary (En).
类型
Journal Article; Journal Part; Summary
来源
Journal-of-Japanese-Society-of-Food-Science-and-Technology (Japan). (Dec 1979). v. 26(12) p. 509-513.
团体作者
Shinshu Miso Research Inst., Nagano (Japan)
2012-11-15
AGRIS AP
