Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
Uenoyama Atsuko and Azenishi Katsukmi and Yoshimura Miki,Effect of heating condition on the physical properties and texture of the cooked soy bean added with enzyme.,Abstracts of the Annual Meeting of the Japan Society of Cookery Science,,The Japan Society of Cookery Science,2014,26,0,23,https://cir.nii.ac.jp/crid/1390282680670493440,https://doi.org/10.11402/ajscs.26.0_23