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Study on the effect of oleic acid on the rheological properties of cooked spaghetti with different protein content.

Study on the effect of oleic acid on the rheological properties of cooked spaghetti with different protein content.

NIIHARA, Ritsuko; R.R., MATSUO; YONEZAWA, Daizo

期刊名称NIPPON SHOKUHIN KOGYO GAKKAISHI
作者NIIHARA, Ritsuko; R.R., MATSUO; YONEZAWA, Daizo
卷第35卷
期第3期
印刷ISSN0029-0394
文件大小446.94KB
发表时间1988
DOI10.3136/nskkk1962.35.3_173
页码173-180

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