水溶性グルコシルルチンの小麦粉ドウの物性と製パン性に及ぼす効果 Effect of Water-Soluble Glucosyl Rutin on Physical Properties of Wheat Flour Dough and Breadmaking

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Author(s)

Journal

  • Journal of applied glycoscience

    Journal of applied glycoscience 42(4), 407-414, 1995-12-01

    日本応用糖質科学会

References:  16

Codes

  • NII Article ID (NAID)
    10008254779
  • NII NACSIS-CAT ID (NCID)
    AN10453916
  • Text Lang
    ENG
  • Article Type
    ART
  • ISSN
    13403494
  • NDL Article ID
    3917533
  • NDL Source Classification
    ZP24(科学技術--化学・化学工業--糖・澱粉)
  • NDL Call No.
    Z17-15
  • Data Source
    CJP  NDL 
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