@article{oai:tsc.repo.nii.ac.jp:00002043,
 author = {筒井, 知己 and ツツイ, トモミ and TSUTSUI, TOMOMI},
 journal = {聖徳栄養短期大学紀要},
 month = {Dec},
 note = {P(論文), Fat binding capacity and baking quality were investigated using the flour of western white (WW) wheat. Gluten from WW wheat bound more triglycerides in soybean oil and rape seed oil than in the other oils. Cookies baked using shorteninl oil, palm oil and hydrogenated fish oil possessed higher W(width)/T(thickness) value. W/T value of each cookie negatively correlated to fat binding capacity of WW gluten.},
 pages = {1--7},
 title = {小麦粉の油脂結合特性に関する研究(第2報)},
 volume = {21},
 year = {1990}
}