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鶏卵構成成分の製パン性に関する研究
https://tsc.repo.nii.ac.jp/records/2071
https://tsc.repo.nii.ac.jp/records/207126cd7167-e747-4976-a277-aab600998b8b
名前 / ファイル | ライセンス | アクション |
---|---|---|
KJ00004086455.pdf (893.6 kB)
|
Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 1992-12-20 | |||||
タイトル | ||||||
タイトル | 鶏卵構成成分の製パン性に関する研究 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Studies on the Baking Properties of Egg Constituents | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Baking property | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Functional property | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Egg constituents | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
ページ属性 | ||||||
内容記述タイプ | Other | |||||
内容記述 | P(論文) | |||||
記事種別(日) | ||||||
値 | 原著 | |||||
記事種別(英) | ||||||
言語 | en | |||||
値 | Original | |||||
著者名(日) |
筒井, 知己
× 筒井, 知己× 金井, 節子 |
|||||
著者名よみ |
ツツイ, トモミ
× ツツイ, トモミ× カナイ, セツコ |
|||||
著者名(英) |
TSUTSUI, TOMOMI
× TSUTSUI, TOMOMI× KANAI, SETSUKO |
|||||
著者所属(日) | ||||||
値 | 聖徳栄養短期大学 | |||||
著者所属(日) | ||||||
値 | 聖徳栄養短期大学 | |||||
著者所属(英) | ||||||
言語 | en | |||||
値 | SEITOKU JUNIOR COLLEGE OF NUTRITION | |||||
著者所属(英) | ||||||
言語 | en | |||||
値 | SEITOKU JUNIOR COLLEGE OF NUTRITION | |||||
抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Egg was fractionated into some components and funcional properties and baking properties of each components were estimated. Egg yolk, egg yolk plasma and LDL(Low Density Lipo- protein) indicated highest emulsion activity and highest foam capacity. In baking, breads used hese components also indicated highest loaf volume. And emulsifying properties and foaming properties were totally correlated to the loaf volume of bread. | |||||
雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00128690 | |||||
書誌情報 |
聖徳栄養短期大学紀要 巻 23, p. 1-7, 発行日 1992-12-20 |