Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
Ayabe Sonoko and Abe Yoshiko and Ichikawa Tomoko and Shimomura Michiko,Degree of Gelatinization of Chinese Noodles Measured by the FT-IR and BAP Methods and Relationship to Physical Properties,Journal of Cookery Science of Japan,13411535,The Japan Society of Cookery Science,2011,44,2,163-168,https://cir.nii.ac.jp/crid/1390282680481424896,https://doi.org/10.11402/cookeryscience.44.163