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脱脂小麦粉の製パン性に関する研究
https://tsc.repo.nii.ac.jp/records/2088
https://tsc.repo.nii.ac.jp/records/20882230d624-50c2-4d5e-8ec5-18acab40dc62
名前 / ファイル | ライセンス | アクション |
---|---|---|
KJ00004086472.pdf (1.1 MB)
|
Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 1993-12-20 | |||||
タイトル | ||||||
タイトル | 脱脂小麦粉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 Defatted Wheat Flour | |||||
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 | Defatted weat flour | |||||
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 | Functional properties of defatted gluten and non-defatted gulten were investigated and baking properties were estimated using reconstituted wheat flour. Defatted gluten indicated lower emulsifying properties than non-defatted gluten and the bread made from reconstituted flour (defatted gluten and defatted starch) showed the lowest loaf volume. | |||||
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 24, p. 1-8, 発行日 1993-12-20 |