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国内産小麦及びもち粉混合生地の調理特性
https://doi.org/10.20563/0000000414
https://doi.org/10.20563/0000000414cc687fdf-4c98-456f-9d11-91017a88e025
名前 / ファイル | ライセンス | アクション |
---|---|---|
19-0014 (1.5 MB)
|
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 | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Texture | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Wheat flour | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | glutinous rice | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Farinograph | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Breaking | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Dough | |||||
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 | |||||
ID登録 | ||||||
ID登録 | 10.20563/0000000414 | |||||
ID登録タイプ | JaLC | |||||
雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10530096 | |||||
著者 |
宮木, 恵美
× 宮木, 恵美× 小板, 由美子× 永島, 伸浩 |
|||||
記事種別(日) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 研究ノート | |||||
記事種別(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Note | |||||
書誌情報 |
ja : 武蔵丘短期大学紀要 en : Bulletin of Musashigaoka College 巻 19, p. 109-114, 発行日 2012-03-31 |
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表示順 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 15 | |||||
アクセション番号 | ||||||
内容記述タイプ | Other | |||||
内容記述 | KJ00007936059 |