Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
Sato Yoko and Fujimoto Maho,Effect of increasing the rate of water temperature on the softening of root vegetables in boiling water,Food Science and Technology Research,1344-6606,Japanese Society for Food Science and Technology,2023,29,3,211-220,https://cir.nii.ac.jp/crid/1390296188482469120,https://doi.org/10.3136/fstr.fstr-d-22-00181