Y.Koga,T.Koga,Y.Kinekawa,N.Kitabatake: "Properties of Themostable Emulsion Pregrared with the Process whey and Olive Oil; Use for a Cream-Substitute and Its Practical Application to Panna-Cotta"J.Cookery Sci.Jp.. (in press). (2001)
Y.Koga,T.Koga,Y.Kinekawa,N.Kitabatake: "Properties of Themostable Emulsion Pregrared with the Process whey and Olive Oil; Use for 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，N.Kitabatake：“用加工乳清和橄榄油预制的最稳定乳液的特性；用于奶油替代品及其在意式奶冻中的实际应用”J.Cookery Sci。
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