文献
J-GLOBAL ID:201702240019651978
整理番号:17A0418175
湯種生地製パン法で調製したパンの硬化の動態解析とシミュレーション
The Kinetic Analysis and Simulation of Hardening in Bread Made by the Yudane Dough Method
著者 (9件):
TSUBOI Kazumasa
(Obihiro Univ. of Agriculture and Veterinary Medicine, Hokkaido, JPN)
,
OHARA Ami
(Obihiro Univ. of Agriculture and Veterinary Medicine, Hokkaido, JPN)
,
MATSUSHITA Koki
(Obihiro Univ. of Agriculture and Veterinary Medicine, Hokkaido, JPN)
,
YAMADA Daiju
(Pasco Shikishima Corp., Aichi, JPN)
,
SANTIAGO Dennis Marvin
(Iwate Univ., Iwate, JPN)
,
SANTIAGO Dennis Marvin
(Univ. the Philippines Los Banos, Coll., Laguna, PHL)
,
KAWAKAMI Sakura
(Obihiro Univ. of Agriculture and Veterinary Medicine, Hokkaido, JPN)
,
KOAZE Hiroshi
(Obihiro Univ. of Agriculture and Veterinary Medicine, Hokkaido, JPN)
,
YAMAUCHI Hiroaki
(Obihiro Univ. of Agriculture and Veterinary Medicine, Hokkaido, JPN)
資料名:
Food Science and Technology Research
(Food Science and Technology Research)
巻:
23
号:
2
ページ:
229-236
発行年:
2017年03月
JST資料番号:
L2827A
ISSN:
1344-6606
CODEN:
FSTRFS
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
日本 (JPN)
言語:
英語 (EN)