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Comparison of Light-Colored Soy Sauce (Usukuchi) with Regular Soy Sauce (Koikuchi) on Rheological Properties of Various Boiled Vegetables
MAEDA, Tomoko, MURATA, Tatsuo, WATANABE, Michiyo, MORITA, NaofumiVolume:
10
Year:
2004
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.10.65
File:
PDF, 144 KB
english, 2004