FE-P16 The relevance of enthalpy relaxation and water sorption ability of amorphous starch(Section IX Food Engineering)
スポンサーリンク
概要
著者
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Kawai Kiyoshi
Hiroshima University Department Of Biofunctional Science And Technology Graduate School Of Biosphere
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Anzai Mayumi
Tokyo University of Marine Science of Technology, Department of Food Science and Technology
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Suzuki Toru
Tokyo University of Marine Science of Technology, Department of Food Science and Technology
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Suzuki Toru
Tokyo Univ. Marine Sci. And Technol. Tokyo Jpn
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Anzai Mayumi
Tokyo University Of Marine Science Of Technology Department Of Food Science And Technology
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Suzuki Toru
Tokyo University Of Marine Science Of Technology Department Of Food Science And Technology
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