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Journal description
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Details for article 10 of 10 found articles
| Title: |
The texture and preference of “mentsuyu (Japanese noodle soup base) caviar” prepared from sodium alginate and calcium lactate |
| Author: |
Yuasa, Masahiro Tagawa, Yuena Tominaga, Mihoko |
| Appeared in: |
International journal of gastronomy and food science |
| Paging: | Volume 18 () nr. C pages p. |
| Year: |
2019 |
| Contents: | |
| Publisher: |
Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 10 of 10 found articles
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