@article{oai:tsc.repo.nii.ac.jp:00002089,
 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 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.},
 pages = {9--16},
 title = {各種タンパク質の製パン性に関する研究},
 volume = {24},
 year = {1993}
}