WEKO3
アイテム
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米粉の配合割合を調製したクッキーの食味特性に関する研究~埼玉県産の米粉を使って~(第一報)
https://doi.org/10.20563/0000000034
https://doi.org/10.20563/00000000348a929ac0-9dd6-40f3-aa98-e3bbc121df85
名前 / ファイル | ライセンス | アクション |
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230008 (1.7 MB)
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Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1)(1) | |||||
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公開日 | 2016-12-01 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | 米粉の配合割合を調製したクッキーの食味特性に関する研究~埼玉県産の米粉を使って~(第一報) | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | A study on the taste characteristics of the cookies were prepared mixing ratio of rice flour ~Use rice flour in Saitama Prefecture~ | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | cookies | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | rice flour | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | rupture stress | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | rupture energy | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | sensory evaluation | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | vocational college | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | taste preference | |||||
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 | 10.20563/0000000034 | |||||
ID登録タイプ | JaLC | |||||
著者 |
坂井, 和美
× 坂井, 和美× 森, 志麻乃× 松本, 千恵子× 大木, 佑美子× 宮崎, 知左子× 永島, 伸浩 |
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書誌情報 |
ja : 武蔵丘短期大学紀要 en : Bulletin of Musashigaoka College 巻 23, p. 39-42, 発行日 2016-03-31 |
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出版者 | ||||||
出版者 | 武蔵丘短期大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 13413120 |