Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Memorial Paper for Society Award of the Japan Society of Cookery Science in 2021
Basic Studies on Physical Properties, Mastication and Structure of Food and Food Hydrocolloids by Cooking and Their Applications
Miki YOSHIMURA
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2022 Volume 55 Issue 2 Pages 57-66

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