Cooking properties of sponge cake made from soymilk and rice flour. | NobleID

Main

Mint Work Search Explore Works Knowledge Graph Citation Graph Bibliometrics Receipts

v1

Cooking properties of sponge cake made from soymilk and rice flour.

NobleID: NI5P46W64R81S22
Persistent link: https://nobleid.org/ark:/48914/w1/20260515/3C6CCCAA

Type:Journal Article

0 views

Support unavailableClaim Your Authorship

Embeddable Badge

[![NobleID](https://www.nobleid.org/api/badge/3C6CCCAA.svg?ark=w1%2F20260515%2F3C6CCCAA&value=id)](https://nobleid.org/work/w1/20260515/3C6CCCAA)

ARK Inflections

Metadata Policy

Metadata Formats

Bibliometric Analysis

Impact metrics, research fronts, co-authorship networks →

Authors & Claims

Paper Authors

Atsumi Hayakawa

Claim authorship of this work

info@nobleid.org

About FAQ Terms Policy Persistence & Resolver Service Policy