Volume number(通号41) 2020年
粒子径を調製した米粉...

粒子径を調製した米粉クッキーの破断応力の検討

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粒子径を調製した米粉クッキーの破断応力の検討

Call No. (NDL)
Z22-1144
Bibliographic ID of National Diet Library
030421542
Material type
記事
Author
有尾 正子ほか
Publisher
稲沢 : 愛知文教女子短期大学
Publication date
2020
Material Format
Paper
Journal name
研究紀要 = Bulletin of Aichi Bunkyo Women's College / 愛知文教女子短期大学 編 (41):2020
Publication Page
p.65-69
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Paper

Material Type
記事
Author/Editor
有尾 正子
原 真由美
Alternative Title
Levels of Rupture Stress on Cookies Baked by Using Rice Flour with Different Particle Sizes
Periodical title
研究紀要 = Bulletin of Aichi Bunkyo Women's College / 愛知文教女子短期大学 編
No. or year of volume/issue
(41):2020
Issue
41
Pages
65-69
Publication date of volume/issue (W3CDTF)
2020