Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2002
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Host: The Japan Society of Cookery Science

Analysis of characteristics of buckwheat foods in view of processing and cooking
Yuya Asami, Kiyokazu Ikeda
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Keywords: buckwheat, processing, cooking
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Pages 34

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[in Japanese]
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© 2002 The Japan Society of Cookery Science
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