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低温長時間発酵におけるベーグルの調理特性
https://doi.org/10.18998/00001284
https://doi.org/10.18998/000012847cb0658b-236b-4d99-a685-7b4c83a731cf
名前 / ファイル | ライセンス | アクション |
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本文PDF (584.9 kB)
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Copyright (c) 2017 by KOMAZAWA WOMEN'S UNIVERSITY
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2018-03-15 | |||||
タイトル | ||||||
タイトル | 低温長時間発酵におけるベーグルの調理特性 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Cooking Properties of Bagel on Low Temperature and Long Time Fermentation | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ベーグル | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 低温発酵 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 破断特性 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | アミノ酸分析 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 官能評価 | |||||
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 | |||||
ID登録 | ||||||
ID登録 | 10.18998/00001284 | |||||
ID登録タイプ | JaLC | |||||
著者 |
松森, 慎悟
× 松森, 慎悟× MATSUMORI, Shingo |
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書誌情報 |
駒沢女子大学 研究紀要 en : THE FACULTY JOURNAL OF KOMAZAWA WOMEN'S UNIVERSITY 巻 24, p. 237-243, 発行日 2017-12-25 |
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出版者 | ||||||
出版者 | 駒沢女子大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1340-8631 |