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炊飯した巨大胚芽米(玄米)の添加が製パン性に及ぼす影響
https://mimasaka.repo.nii.ac.jp/records/717
https://mimasaka.repo.nii.ac.jp/records/717e5023a6e-0baf-4a48-af1c-8b59c3b8385d
名前 / ファイル | ライセンス | アクション |
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20200303008 (2.0 MB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2020-03-03 | |||||
タイトル | ||||||
タイトル | 炊飯した巨大胚芽米(玄米)の添加が製パン性に及ぼす影響 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Effects of cooked rice with large germ on physical properties of wheat flour bread | |||||
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 | journal article | |||||
著者 |
巻幡, 美緒
× 巻幡, 美緒 |
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書誌情報 |
美作大学・美作大学短期大学部地域生活科学研究所所報 号 16, p. 34-38, 発行日 2020-01 |
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書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA12166334 |