Journal of Home Economics of Japan
Online ISSN : 1882-0352
Print ISSN : 0913-5227
ISSN-L : 0913-5227
Study on Quantitative Understanding of Change in Properties of Foods During Cooking and Optimum Cooking Conditions
Midori KASAI
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Keywords: Vegetables, Softening rate constant, Rice, Temperature, Beans, Cooking time
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2019 Volume 70 Issue 6 Pages 328-338

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