Journal of Home Economics of Japan
Online ISSN : 1882-0352
Print ISSN : 0913-5227
ISSN-L : 0913-5227
Study on the Function of Cookery of Foods
Atsuko SHIMADA
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Keywords: function of cookery, texture, roux, seasoning, enzymatically modified protein, textured soy protein
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1992 Volume 43 Issue 9 Pages 863-870

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