タケノコ澱粉の二,三の性質について  [in Japanese] Some Properties of Bamboo Shoot Starches  [in Japanese]

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Author(s)

    • 杉本 温美 SUGIMOTO Yoshimi
    • 武庫川女子大学生活環境学部食物栄養学科 Department of Food and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
    • 山下 安代 YAMASHITA Yasuyo
    • 武庫川女子大学生活環境学部食物栄養学科 Department of Food and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
    • 村上 恵美子 [他] MURAKAMI Emiko
    • 武庫川女子大学生活環境学部食物栄養学科 Department of Food and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
    • 不破 英次 FUWA Hidetsugu
    • 福山大学工学部食品工学科 Department of Food Science and Technology, Faculty of Engineering, Fukuyama University

Journal

  • Journal of applied glycoscience

    Journal of applied glycoscience 43(2), 179-186, 1996-06-30

    日本応用糖質科学会

References:  22

Cited by:  1

Codes

  • NII Article ID (NAID)
    10008255369
  • NII NACSIS-CAT ID (NCID)
    AN10453916
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    13403494
  • NDL Article ID
    3995013
  • 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 
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