Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
YOSHII Hidefumi,Technology Establishment for Formation of Functional Food Powder with Spray Drying and Molecular Inclusion.,Japan Journal of Food Engineering,1345-7942,Japan Society for Food Engineering,2022-12-15,23,4,97-108,https://cir.nii.ac.jp/crid/1390857757567130880,https://doi.org/10.11301/jsfe.22616