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各種タンパク質の製パン性に関する研究
https://tsc.repo.nii.ac.jp/records/2089
https://tsc.repo.nii.ac.jp/records/2089597b1214-398e-47d6-9517-2bece8b8f2d2
名前 / ファイル | ライセンス | アクション |
---|---|---|
KJ00004086473.pdf (1.2 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 | 各種タンパク質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 Several Proteins | |||||
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 | Functinal property of protein | |||||
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 and baking properties of several proteins were estimated. Casein and whey proteins indicated the highest emulsifying properties and the highest forming properties. ln baking, bread used these proteins also indicated the highest loaf volume. And the loaf volume increase of bread was negatively correlated to the hardness of the dough. | |||||
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. 9-16, 発行日 1993-12-20 |