@article{oai:tsc.repo.nii.ac.jp:00002088,
 author = {筒井, 知己 and 金井, 節子 and ツツイ, トモミ and カナイ, セツコ and TSUTSUI, TOMOMI and KANAI, SETSUKO},
 journal = {聖徳栄養短期大学紀要},
 month = {Dec},
 note = {P(論文), 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.},
 pages = {1--8},
 title = {脱脂小麦粉の製パン性に関する研究},
 volume = {24},
 year = {1993}
}