| rdf:type | <https://jpsearch.go.jp/term/type/図書> |
| rdfs:label | "Yellow alkaline noodles : processing technology and quality improvement" |
| schema:name | "Yellow alkaline noodles : processing technology and quality improvement" |
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| schema:about | <http://id.ndl.go.jp/class/ndlc/PC37> (➜ "食品工学--製菓・製パン・製麺") |
| schema:creator | <https://jpsearch.go.jp/entity/ncname/RoselinaKarim,MuhammadTausee-g1145132601> (➜ "Roselina Karim, Muhammad Tauseef Sultan") |
| schema:datePublished | "2015" |
| schema:description 3 | "書誌ID: 026863848" |
| schema:description | "シリーズタイトル: SpringerBriefs in food, health, and nutrition" |
| schema:description | "数量・大きさ等: vii, 41 pages ; 24 cm" |
| schema:identifier | "ISBN:9783319128641" |
| schema:inLanguage | <http://id.loc.gov/vocabulary/iso639-2/eng> (➜ "英語") |
| schema:isbn | "9783319128641" |
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