えんどう豆腐の作成及び調理への応用 : 近畿支部第17回研究発表会講演要旨

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概要

• 論文の詳細を見る
• 日本調理科学会の論文
• 1990-11-20

著者

• 深蔵 紀子

  帝国女子短大

• 西岡 ゆかり

  帝国女子大

関連論文

• えんどう豆腐の作成及び調理への応用 : 近畿支部第17回研究発表会講演要旨
• 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
• 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
• 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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