@article{oai:tsc.repo.nii.ac.jp:00002183,
 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 seaweed Laminaria (WFRS) and baking properties of them were estimated. Water absorption capacity of WFRS increased gradually and adhesive properties of WFRS increased gradually as seaweed level increased. Among the bread made from WFRS, the bread made from wheat flour replaced with 0.5% of seaweed showed better loaf volume and also showed better sensory evaluation score. Linear regression analysis showed that the water absorption capacity (X) was negatively correlated to the loaf volume of the bread made from WFRS (Y). And the followingregression equation was obtained: Y=-22.5X+3157.0},
 pages = {1--6},
 title = {海藻の製パンへの影響 : (II)こんぶ},
 volume = {31},
 year = {2000}
}