{"title":"【解説】近年の澱粉需給と食品メーカーにおける天然澱粉の利用形態","authors":"浩子 山田","doi":"10.5458/bag.12.4_230","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":202833,"journal":{"name":"Bulletin of Applied Glycoscience","volume":"62 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bulletin of Applied Glycoscience","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5458/bag.12.4_230","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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