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Preparation and Properties of a Novel Sponge Cake by Combining Rice Flour with Silk Fibroin Protein.
FUJII, Keiko, TAKAHASHI, Sadayuki, KINOUCHI, RumikoVolume:
47
Year:
2000
Journal:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
DOI:
10.3136/nskkk.47.363
File:
PDF, 996 KB
2000