@article{oai:swu.repo.nii.ac.jp:00002320,
 author = {小崎, 道雄 and 飯野, 久和 and クスワント, カプティ ラハユ and Kozaki, Michio and Iino, Hisakazu and Kuswanto, Kapti Rahayu},
 journal = {昭和女子大学大学院生活機構研究科紀要, Bulletin of the Graduate School of Human Life Sciences, Showa Women's University},
 month = {Mar},
 note = {Dage, which made mainly from cassava press cake, is a traditional fermented food in central Java, Indonesia, and the making method of this product is similar to Oncom and Tempeh. But these situation and making method was not yet clearly, therefore we investigated throughly to Dage and Dage making procedure and compare Dage with Tempeh., 8, KJ00004311103, 資料, Comment},
 pages = {63--68},
 title = {インドネシアの発酵食品ダケとその製法},
 volume = {5},
 year = {1996},
 yomi = {コザキ, ミチオ and イイノ, ヒサカズ}
}