Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Effect of Butter Content and the Shape of Oatmeal on the Quality of Oatmeal Muffins
Keiko Nakada, Toshiko Nakazato
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Keywords: mufin, specificvolume, quality, oatmeal, sensorytest
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1996 Volume 29 Issue 1 Pages 32-38

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