スポンサーリンク
Institute of Food Technologists | 論文
- Rapid Measurement of Phytate in Soy Products by Mid-infrared Spectroscopy
- The Localization of Phytate in Tofu Curd Formation and Effects of Phytate on Tofu Texture
- Changes in Chemical and Sensory Properties of Migaki-Nishin (Dried Herring Fillet) during Drying
- Changes in Chemical and Sensory Properties of Migaki-Nishin (Dried Herring Fillet) during Drying