Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
OOI Hiroko and TSURUBUCHI Kazuko and KOBAYASHI Tomi and HOSAKA Naohiro and TERAMOTO Yoshiko,The effects of heating rate and temperature on color and taste of caramel sauce.,Journal of Home Economics of Japan,0449-9069,The Japan Society of Home Economics,1985,36,2,81-86,https://cir.nii.ac.jp/crid/1390001206330386944,https://doi.org/10.11428/jhej1951.36.81