ホームベーカリーにおける小麦粉ドウの物性と製パン性に及ぼすグルコン酸および乳酸カルシウムの効果 Effects of Calcium Gluconate and Lactate on Properties of Dough and Breadmaking in Home Baker

Search this Article

Author(s)

    • 森田 尚文 MORITA Naofumi
    • 大阪府立大学農学部 Department of Applied Biological Chemistry, College of Agriculture, University of Osaka Prefecture
    • 浜渦 善一郎 [他] HAMAUZU Zenichiro
    • 武庫川女子大学生活環境部食物栄養学科 Department of Food Science and Nutrition, School of Human Life and Environmental Sciences, Mukogawa Women's University
    • 豊沢 功 TOYOSAWA Isao
    • 武庫川女子大学生活環境部食物栄養学科 Department of Food Science and Nutrition, School of Human Life and Environmental Sciences, Mukogawa Women's University

Journal

  • Journal of applied glycoscience

    Journal of applied glycoscience 43(1), 87-93, 1996-03-31

    日本応用糖質科学会

References:  23

Cited by:  2

Codes

  • NII Article ID (NAID)
    10008255063
  • NII NACSIS-CAT ID (NCID)
    AN10453916
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    13403494
  • NDL Article ID
    3959782
  • 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  CJPref  NDL 
Page Top