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 researchmap
Self 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