Art
J-GLOBAL ID：200902002035397803   Reference number：88A0135728

Secondary ingredients for western style and Japanese wet cakes and implements for their processing. Techniques for utilization of agar to Japanese and western style wet cakes.

洋・和生菓子用副原料と機器 寒天の和・洋生菓子への利用技術
Author (1)：
ITO YOSHIKI

About ITO YOSHIKI

(伊那食品工業)

About 伊那食品工業


Material：
ジャパンフードサイエンス  (Japan Food Science)

About ジャパンフードサイエンス


Volume： 26  Issue： 12  Page： 55-61  Publication year： Dec. 1987 
JST Material Number： Z0639A  ISSN： 0368-1122  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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All keywords is available on JDreamIII(charged).
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agar

About agar

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
Western confectionery

About Western confectionery


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JST classification (1)：
JST classification
Category name(code) classified by JST.
Confectionery 
(FJ08000K)

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Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
菓子

About 菓子

, 
原料

About 原料

, 
寒天

About 寒天


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