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小麦粉の一部を雑穀で代替したうどんの破断特性
https://jumonji-u.repo.nii.ac.jp/records/225
https://jumonji-u.repo.nii.ac.jp/records/2256f2a314f-894b-44fb-8ac8-7472585dae59
Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2018-08-22 | |||||
タイトル | ||||||
タイトル | 小麦粉の一部を雑穀で代替したうどんの破断特性 | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
アクセス権 | ||||||
アクセス権 | metadata only access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
著者 |
石井, 和美
× 石井, 和美× 吉田, 瞳× 小林, 三智子 |
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書誌情報 |
十文字学園女子大学人間生活学部紀要 en : The Jumonji Journal of Human Life Sciences 巻 10, p. 29-38, 発行日 2012-12-20 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1349-290X |