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ツルムラサキの調理加工適性と新しい調理法について
https://musashigaoka.repo.nii.ac.jp/records/214
https://musashigaoka.repo.nii.ac.jp/records/21442647899-892e-4527-9389-37642e05f5cc
名前 / ファイル | ライセンス | アクション |
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KJ00004180602.pdf (374.0 kB)
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Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2016-11-04 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | ||||||
言語 | en | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ツルムラサキ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 調理法 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 特性 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 献立 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Tsurumurasaki (Malabar nightshade. Basella rubra) | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | cooking method | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | property | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | menu | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10530096 | |||||
著者 |
小板, 由美子
× 小板, 由美子× 鵜飼, 光子 |
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記事種別(日) | ||||||
内容記述タイプ | Other | |||||
内容記述 | ノート | |||||
抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | The new cooking method of Tsurumuraski (Malabar nightshade. Basella rubra) was investigated. New type Turumurasaki, being green leaf, straight and non coiled is similar to spinach in color and style. Spinach can't get enough in summer, but Tsurumurasaki is easily cultivated. As Tsurumurasaki is bitter in taste and fibvons in texture, were only used by boiling to take away odor and bitter taste and remake texture. Cooking method is limited, menu is "Ohitashi" and "Aemono". In this study new cooking methods were studied and three types of menu was investigated. The sensory evaluation of the menus revealed that new cooking method, especially Gratin was desirable and the menus using oil and milk products could remove the bitter taste and remake texture soft and chewiness. | |||||
書誌情報 |
ja : 武蔵丘短期大学紀要 en : Bulletin of Musashigaoka College 巻 8, p. 47-52, 発行日 2000-03-31 |
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表示順 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 8 | |||||
アクセション番号 | ||||||
内容記述タイプ | Other | |||||
内容記述 | KJ00004180602 |