Studies on "Yaku" phenomenon of "Tenobe-somen". Change in lipid composition during "Yaku" and its effect on texture of cooked "somen".

NIIHARA, R., & YONEZAWA, D. (1990). Studies on “Yaku” phenomenon of “Tenobe-somen”. Change in lipid composition during “Yaku” and its effect on texture of cooked “somen”. NIPPON SHOKUHIN KOGYO GAKKAISHI, 37(10), 779–785. https://doi.org/10.3136/nskkk1962.37.10_779