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Properties and cooking quality of starches. Part 5. Effects of preparation methods of starches from mung beans and broad beans and preparation method of noodles on the physico-chemical properties of Harusame noodles.

机译：淀粉的性质和烹饪品质。部分5.淀粉制备方法的影响来自绿豆和蚕豆的疗效，以及面条对哈柳制片虫的物理化学性质的制备方法。

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作者
Setsuko TAKAHASHI; Kazuko HIRAO; Akiko KAWABATA; Michinori NAKAMURA;
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年度 1985
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原文格式 PDF
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入库时间 2022-08-20 22:11:10

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Properties and cooking quality of starches. Part 5. Effects of preparation methods of starches from mung beans and broad beans and preparation method of noodles on the physico-chemical properties of Harusame noodles.

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