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ArticleJ-GLOBAL ID:200902015606910265整理番号:93A0076015

油脂添加が小麦粉タンパク質の溶解性におよぼす影響について

On the effects of addition of fats on the solubility of wheat flour protein.

著者:安部テル子(大分大 教育)
資料名:日本家政学会大会研究発表要旨集 巻:44th ページ:115
発行年:1992年
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