きなこ及びさらし餡の添加がクッキーの特性に及ぼす影響

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ID 1486
FullText File
KJ00006131800.pdf 25.7 MB
Title Transcription
キナコ オヨビ サラシアン ノ テンカ ガ クッキー ノ トクセイ ニ オヨボス エイキョウ
Title Alternative
Effect of Addition of Soybean or Adzuki An Flours on Eating Quality and Properties of Specialized Cookies
Authors
YAMAMOTO, NAMI Faculty of Education 和歌山大学研究者総覧
DOI
10.19002/AN00257977.60.47
Journal Title
Bulletin of the Faculty of Education, Wakayama University. Natural science
ISSN
13424645
NCID
AN00257977
Volume
60
Start Page
47
End Page
52
Order
07
Published Date
2010-02-26
Language
jpn
Content Type
Departmental Bulletin Paper
Text Version
publisher
Accession No.
KJ00006131800