原著 Comparative study of proximate and sensory qualities of iru powder, ogiri powder and iru-ogiri blend J.C.Ibeabuchi, Ojukwu Moses, Olawuni Ijeoma 抽象的な
原著 Influence of orange fiber addition on quality of orange fruit yogurt using response surface method Afsaneh Azimi, Shahin Zomorodi, Ali Mohamadi Sani 抽象的な