Studies on the Cookery with Wheat Flour. (Part 7)

Journal of Home Economics of Japan

Online ISSN : 1884-7870
Print ISSN : 0449-9069
ISSN-L : 0449-9069

Studies on the Cookery with Wheat Flour. (Part 7)

Formation of the Choux paste. (1)

Fumiko Matsumoto, Naoe Abe

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JOURNAL FREE ACCESS

1962 Volume 13 Issue 4 Pages 240-244

DOI https://doi.org/10.11428/jhej1951.13.240

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[in Japanese]

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© The Japan Society of Home Economics

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