Bulletin of Applied Glycoscience
Online ISSN : 2424-0990
Print ISSN : 2185-6427
ISSN-L : 2185-6427
[Review] Cookery Science Approach to the Characteristics and Application of Carbohydrate Foods
Kazuko Hirao
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Keywords: carbohydrate foods, pearl-type starch, barley, physicochemical properties, Scheffé's simplex lattice designs
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2021 Volume 11 Issue 1 Pages 2-13

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[in Japanese]
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© 2021 The Japanese Society of Applied Glycoscience
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