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第31巻 第1号 第二部. C, 家庭・養護・体育編 >

Please use this identifier to cite or link to this item: http://s-ir.sap.hokkyodai.ac.jp/dspace/handle/123456789/6602

Title: 小豆の調理特性に関する研究(第7報) : 油脂添加量・添加時間がねりあんの品質におよぼす影響
Other Titles: Studies on the Cooking Characters of Azuki Beans, Phaseolus angularis wight(Part 7) : Influences of Amount and Time of Fats Added on the Quality of Bean Jams
Authors: 畑井, 朝子
ISSN: 03864901
NCID: AN00229304
Shimei: 北海道教育大学紀要. 第二部. C, 家庭・養護・体育編
Volume: 31
Issue: 1
Publisher: 北海道教育大学
Issue Date: Sep-1980
URI: http://s-ir.sap.hokkyodai.ac.jp/dspace/handle/123456789/6602
Appears in Collections:第31巻 第1号 第二部. C, 家庭・養護・体育編

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