Abstract
カラギーナン混合ゼラチンゾルとゲルの特性(第1報)―混合比の影響―
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https://doi.org/10.11402/cookeryscience1968.22.2_147
Journal: Science of Cookery | Publication Date: Apr 26, 2013 |
License type: free |
カラギーナン混合ゼラチンゾルとゲルの特性(第1報)―混合比の影響―
Join us for a 30 min session where you can share your feedback and ask us any queries you have