@article{oai:mimasaka.repo.nii.ac.jp:00000170,
 author = {人見, 哲子 and 角, 記子},
 issue = {43},
 journal = {美作大学紀要, Bulletin of Mimasaka University},
 month = {},
 pages = {15--21},
 title = {薄力粉・米粉・玄米粉(COCORO)の粉の違いがシュー皮の膨化と味におよぼす影響},
 year = {2010},
 yomi = {ヒトミ, テツコ}
}