新しい食品素材の開発と調理科学の役割り

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概要

• 論文の詳細を見る
• 日本調理科学会の論文
• 1988-12-20

著者

• 山本 淳

  帝国女子大学

関連論文

• 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

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