Relationship between Pectin Methylesterase, Calcium, and the Hardness of Cooked Beans
Author:
Open Access
- 15 July 2018
- journal article
- review article
- Published by Japanese Society for Food Science and Technology in Nippon Shokuhin Kagaku Kogaku Kaishi
- Vol. 65 (7) , 375-379
Abstract
総合学術電子ジャーナルサイト「J-STAGE」－国内で発行された学術論文全文を読むことのできる、日本最大級の総合電子ジャーナルプラットフォームです。Keywords
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