Y.Koga,T.Koga,Y.Kinekawa,and Naofumi Kitabatake: "Properties of a Thermostable Emulsion Prepared from the Process Whey Protein and Olive Oil ; Use as a Cream-Substitute and Its Practical Application to Panna-Cotta"J.Cookery Sci.Jp. (in press). (2001)
Y.Koga,T.Koga,Y.Kinekawa,and Naofumi Kitabatake: "Properties of a Thermostable Emulsion Prepared from the Process Whey Protein and Olive Oil ; Use as a Cream-Substitute and Its Practical Application to Panna-Cotta"J.Cookery Sci.Jp. (in press). (2001)
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Y.Koga、T.Koga、Y.Kinekawa 和 Naofumi Kitabatake：“由加工乳清蛋白和橄榄油制备的耐热乳液的特性；用作奶油替代品及其在意式奶冻中的实际应用”J.Cookery
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