검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Water can be made to diffuse against the water content gradient in starchy foods Yahata Y, Fukuoka M, Mihori T, Watanabe H Journal of Food Engineering, 76(4), 490, 2006 |
| 2 |
An innovative noodle: gelatinized at the core, leaving the surface ungelatinized Thammathongchat S, Fukuoka M, Watanabe H Journal of Food Engineering, 70(1), 27, 2005 |