@article{oai:tsc.repo.nii.ac.jp:00002197,
 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 soybean peptide (WFRS) and baking properties of them were estimated. Hardness and adhesive properties of dough made from WFRS decreased gradually as soybean peptide level increased. Among the bread made from WFRS, the bread made from wheat flour replaced with 0.5% of soybean peptide showed better loaf volume and also showed better sensory evaluation score. Linear regression analysis showed that the quantity of soybean peptide (X) was correlated to the loaf volume of the bread made from WFRS (Y). And the following regression equation was obtained : Y=145.8X+1223.9},
 pages = {1--5},
 title = {大豆ペプチドの製パンへの影響},
 volume = {32},
 year = {2001}
}