Science of Cookery
Online ISSN : 2186-5795
Print ISSN : 0910-5360
ISSN-L : 0910-5360
Studies on the Cooking Quality of Mung Bean Starch (Part 2)
The Properties of Starch Gel
Lee Chong Soon
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1981 Volume 14 Issue 2 Pages 130-134

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[in Japanese]
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© The Japan Society Cookery Science
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