@article{oai:tsc.repo.nii.ac.jp:00002157,
 author = {筒井, 知己 and 古仲, 江梨子 and 福澤, 美喜男 and ツツイ, トモミ and コナカ, エリコ and フクザワ, ミキオ and TSUTSUI, TOMOMI and KONAKA, ERIKO and FUKUZAWA, MIKIO},
 journal = {聖徳栄養短期大学紀要},
 month = {Dec},
 note = {P(論文), Preparations of "Tenobe Somen" (a kind of japanese noodle) were stored at three different relative humidities (RH 31.5%, 57.3%, 81.7%) and two different temperatures (10℃, 20℃) for four months. And physical properties of preparations were estimated. In the boiled noodle, preparation stored at RH 81.7% and 20℃ indicated the highest tensile strength. Fatty acid composition of preparation stored at RH 81.7% and 20℃ was somewhat different from that of original cotton seed oil. And SDS-polyacrylamide gel electrophoretic pattern of preparation stored at RH 81.7% and 20℃ indicated the increase of small molecular weight protein component.},
 pages = {12--16},
 title = {手延べそうめんの貯蔵中の化学的変化に関する研究},
 volume = {29},
 year = {1998}
}