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Effect on the quality of miso caused by degree of dissolubility due to salt particle size
- Source :
- Nippon Shokuhin Kagaku Kogaku Kaishi. 69:425-430
- Publication Year :
- 2022
- Publisher :
- Japanese Society for Food Science and Technology, 2022.
- Subjects :
- Food Science
Subjects
Details
- ISSN :
- 18816681 and 1341027X
- Volume :
- 69
- Database :
- OpenAIRE
- Journal :
- Nippon Shokuhin Kagaku Kogaku Kaishi
- Accession number :
- edsair.doi...........231458da02008a3c45e71151ad67acef