ゆで過程におけるスパゲティの芯の状態変化とアルデンテの評価
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- Material Type
- 記事
- Author/Editor
- 中町 敦子中村 恵子四宮 陽子
- Periodical title
- 日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会 編
- No. or year of volume/issue
- 37(2) 2004.5
- Volume
- 37
- Issue
- 2
- Pages
- 151～158
- Publication date of volume/issue (W3CDTF)
- 2004-05