Abstract
米粉,そば粉,大豆粉添加並びに甘味料の置換がクレープの性状と嗜好に及ぼす影響
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https://doi.org/10.11402/cookeryscience1968.22.4_290
Journal: Science of Cookery | Publication Date: Dec 20, 1989 |
License type: free |
米粉,そば粉,大豆粉添加並びに甘味料の置換がクレープの性状と嗜好に及ぼす影響
Join us for a 30 min session where you can share your feedback and ask us any queries you have