Asami, Yuya, Department of Food Science and Human Nutrition, Faculty of Agriculture, Ryukoku University, Seta oe-cho, Otsu, 520-2194, Japan, Japan

• Fagopyrum Vol. 39 No. 1 (2022) - Articles
  Leaving Buckwheat Noodles after their Making and Subsequent Cooking Leads to Remarkable Changes in Mechanical Characteristics / Počivanje ajdovih rezancev po izdelavi in naknadno kuhanje povzročata velike spremembe nekaterih mehanskih lastnosti
  Abstract  PDF