Starch Properties of Japanese Traditional Food 'SENDANGO' Prepared from Fermented Sweet Potato in the Tsushima Island

Autor:	Daiki OKA, Fumiya NISHIBORI, Masataka UCHINO, Yoshimasa TUJII, Tomohiro NOGUCHI, Katsumi TAKANO
Rok vydání:	2018
Zdroj:	Food Preservation Science. 44:173-178
ISSN:	2186-1277 1344-1213
DOI:	10.5891/jafps.44.173
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e027ba717dca23029a2100c104d10e66 https://doi.org/10.5891/jafps.44.173 Zobrazit plný text záznamu