著者名,論文名,雑誌名,ISSN,出版者名,出版日付,巻,号,ページ,URL,URL(DOI)
Watanabe Shimpei and Yoshikawa Shinichi and Sato Kiyotaka,"Physical Properties and Fat Bloom Stability of Compound Chocolates Made with Ternary Fat Blends of Cocoa Butter, 1,3-Dioleoyl-2-stearoyl-triacylglycerol-Fat, and Lauric-Based Cocoa Butter Substitute",Journal of Oleo Science,13458957,公益社団法人 日本油化学会,2023,72,12,1073-1082,https://cir.nii.ac.jp/crid/1390298355905878784,https://doi.org/10.5650/jos.ess23159