HOME > 論文 > 書誌詳細Comparison between microwave‐cooking and steam‐cooking on starch properties and in vitro starch digestibility of cooked pigmented riceSukanya Thuengtung, Yoshitaka Matsushita, Yukiharu Ogawa. Journal of Food Process Engineering 42 [6] . 2019.https://doi.org/10.1111/jfpe.13150 NIMS著者松下 能孝Materials Data Repository (MDR)上の本文・データセット作成時刻: 2019-10-12 03:00:19 +0900更新時刻: 2024-03-31 01:36:48 +0900
