加工小麦デンプンがクッキー様焼成品のテクスチャー特性に及ぼす影響
Digital data available（Japan Link Center）
Begin reading now
CiNii Research
Holdings of Libraries in Japan
This page shows libraries in Japan other than the National Diet Library that hold the material.
Please contact your local library for information on how to use materials or whether it is possible to request materials from the holding libraries.
other
CiNii Research
Search ServiceDigitalYou can check the holdings of institutions and databases with which CiNii Research is linked at the site of CiNii Research.
Bibliographic Record
You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.
- Material Type
- 記事
- Author/Editor
- 肥後 温子和田 淑子
- Alternative Title
- Effect of modified wheat starches on the textural properties of baked products, such as cookies
- Periodical title
- 日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会 編
- No. or year of volume/issue
- 55(5) (通号 593) 2008.5
- Volume
- 55
- Issue
- 5
- Sequential issue number
- 593