Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Review
Cookery Science on Starch Containing Foods Effects of Coexisting Proteins and Lipids on Physicochemical Properties of Starch
Kazuko HIRAO
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2022 Volume 55 Issue 5 Pages 211-221

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