Takayuki Miura   Kaori Tokumaru   Ryozo Akuzawa   
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21(3) 353-3572015年5月
The application of cooking water abundant in phenolic compounds, obtained from cooking three types of beans (black soybean, yellow soybean and adzuki bean) and chestnut inner shell, to functional cheese product manufacturing was evaluated. Total p...