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
Permalink : https://repository.center.wakayama-u.ac.jp/1486
| ID | 1486 |
| FullText File | |
| 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 | |
| Self DOI | |
| 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
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| Language |
jpn
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| Content Type |
Departmental Bulletin Paper
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| Text Version |
publisher
|
| Accession No. | KJ00006131800
|
