Preparation and properties of a novel sponge cake by combining rice flour with silk fibroin protein

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 47, Issue 5, 2000, Pages 363-368

  Fujii, Keiko ^a   Takahashi, Sadayuki ^a   Kinouchi, Rumiko ^a  

^a YAMAGATA UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034397815     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.47.363     Document Type: Article

References (21)

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