Work

Study on kuchidoke ('Melt in the Mouth' Texture) of Custard Cream using Modified Tapioca Starch

Year: 2019

Type: article

Authors: Naoko Seriu, Tomoko Kondo, Setsuko Takahashi, Kazuko Hirao

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W3033336219

FWCI: 0.191

Cites:

Cited by: 1

Related to: 10