Art
J-GLOBAL ID：200902023315013528   Reference number：85A0524020

Studies on dough development. II. Effects of mixing apparatus and mixing speed on the rheological and analytical properties of heated dough.

生地生成に関する研究 II 加熱生地のレオロジー的,分析的特性に及ぼすミキシング装置とミキシング速度の影響
Author (3)：
ENDO S

About ENDO S

(Nisshin Flour Milling Co., Iruma)

About Nisshin Flour Milling Co., Iruma

, 
TANAKA K

About TANAKA K

(Nisshin Flour Milling Co., Iruma)

About Nisshin Flour Milling Co., Iruma

, 
NAGAO S

About NAGAO S

(Nisshin Flour Milling Co., Iruma)

About Nisshin Flour Milling Co., Iruma


Material：
Cereal Chemistry  (Cereal Chem)

About Cereal Chemistry


Volume： 62  Issue： 4  Page： 272-275  Publication year： Jul. 1985 
JST Material Number： B0245A  ISSN： 0009-0352  CODEN： CECHAF  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
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dough, batter

About dough, batter

,...
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.
混ねつ

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,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Flour products 
(FJ04030P)

About Flour products

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
生地

About 生地

, 
研究

About 研究

, 
レオロジー

About レオロジー

, 
ミキシング

About ミキシング


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