@article{oai:tsc.repo.nii.ac.jp:00002170,
 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), Physical properties of wheat flour replaced with 0.5 to 1.5% of egg white peptide (WFRE) and baking properties of it were estimated. Water absorption capacity of WFRE incresed slightly as egg white peptide level increased. Emulsifying properties and foaming properties of water soluble fraction prepared from WFRE decreased gradually as egg white peptide level increased. Among the bread made from WFRE, the bread made from wheat flour replaced with 0.5% of egg white peptide showed better inner structure.},
 pages = {1--6},
 title = {卵白ペプチドの製パンへの影響},
 volume = {30},
 year = {1999}
}