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米粉マフィンの性状に及ぼすトレハロースの影響
https://tsc.repo.nii.ac.jp/records/2226
https://tsc.repo.nii.ac.jp/records/222683cd6e1f-249f-47b9-9b0c-f7e7058bccf5
名前 / ファイル | ライセンス | アクション |
---|---|---|
KJ00004086610.pdf (352.8 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 | 米粉マフィンの性状に及ぼすトレハロースの影響 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Effects of trechalose on the properties of rice flour muffins | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | muffin | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | rice flour | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | trehalose | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | txture | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | sensory evaluation | |||||
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) |
橋場, 浩子
× 橋場, 浩子× 根本, 勢子× 高木, 史恵 |
|||||
著者名よみ |
ハシバ, ヒロコ
× ハシバ, ヒロコ× ネモト, セイコ× タカギ, フミエ |
|||||
著者名(英) |
HASHIBA, HIROKO
× HASHIBA, HIROKO× NEMOTO, SEIKO× TAKAGI, FUMIE |
|||||
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(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 | The effects of trehalose was studied on the properties of rice flour muffins where 5 to 15% of trehalose (flour basis) was added and sugar was adjusted to give the same sweetness. The volume of muffins tended to increase as trehalose level increased. Trehalose lowerd water activity and improved storage property. Hardness of muffins increased during storage but T-10 muffin was softer than other rice flour muffins after 96hr of storage. Evaluating muffins by pair test, the taste of T-10 was significantly prefered to that of T-0. | |||||
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. 13-17, 発行日 2003-12-20 |