山本 淳 | 帝国女子大学
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概要
関連著者
著作論文
- 新しい食品素材の開発と調理科学の役割り
- ライスブレッド(くっきんぐるうむ)
- Studies of a searching examination for gluten replace protein. Part VII. Improvement of bread baking properties in soy 7S globulin.:Part VII Improvement of Bread Baking Properties in Soy 7S Globulin
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- Studies of a searching examination for gluten replace protein. Part VIII. Examination of bread baking properties of modified soy 7S globulin.:Part VIII Examination of Bread Baking Properties of Modified Soy 7S Globulin
- Studies of a searching examination for gluten replace protein. Part VI. Changes of trypsin proteolysis relating with varying of bread baking properties in soy 11S globlin.:Part VI Changes of Trypsin Proteolysis Relating with Varying of Bread Baking Proper
- :Part IV Changes of Bread Baking Properties in Soy 7S and 11S Globlins affected by Gelatinisation and Frozen Processes
- :Part I. Studies on the Dough Producible Proteins and the Changes of Acid and Ethanol Soluble Proteins in Chilled and Frozen Wheat Doughs
- Studies of a searching examination for gluten replace protein. Part V. Improvement of bread baking properties in soy 11S globlin.:Part V Improvement of Bread Baking Properties in Soy 11S Globlin
- :Part III Changes of Bread Baking Properties in Four Kinds of Protein affected by Frozen and Gelatinised Processes