WEKO3
アイテム
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海藻の製パンへの影響 : (IV)あおさ
https://tsc.repo.nii.ac.jp/records/2224
https://tsc.repo.nii.ac.jp/records/2224c19615dc-a3f5-4c64-a740-4aa5553e31bd
名前 / ファイル | ライセンス | アクション |
---|---|---|
KJ00004086608.pdf (532.9 kB)
|
Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2003-12-20 | |||||
タイトル | ||||||
タイトル | 海藻の製パンへの影響 : (IV)あおさ | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Effects of Seaweed Substitution on Breadmaking. : (IV) Ulva pertusa | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | seaweed | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | baking property | |||||
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× 牛腸, ヒロミ× 小見山, 二郎 |
|||||
著者名よみ |
ツツイ, トモミ
× ツツイ, トモミ× カナイ, セツコ× ゴチョウ, ヒロミ× コミヤマ, ジロウ |
|||||
著者名(英) |
TSUTSUI, TOMOMI
× TSUTSUI, TOMOMI× KANAI, SETSUKO× GOCHO, HIROMI× KOMIYAMA, JIRO |
|||||
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(日) | ||||||
値 | 聖徳栄養短期大学 | |||||
著者所属(日) | ||||||
値 | 実践女子大学生活科学部 | |||||
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 | |||||
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 | Physical properties of wheat flour replaced with 0.5 to 1.5 % of seaweed Ulva pertusa (WFRS) and baking properties of them were estimated. Water absorption capacity of WFRS increased gradually as seaweed level increased. Among the bread made from WFRS, the bread made from wheat flour replaced with 0.5% of seaweed showed better loaf volume and also showed better sensory evaluation score. Electronic nose analysis concurred with sensory descriptor ratings. | |||||
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 34, p. 1-6, 発行日 2003-12-20 |