Art
J-GLOBAL ID：200902002200530700   Reference number：81A0139387

素材の高電圧処理と物性の変化が製パンなどに及ぼす影響

Author (1)：
TAKAHASHI SATORU

About TAKAHASHI SATORU

(愛媛県工試)

About 愛媛県工試


Material：
New Food Industry  (ニューフードインダストリー)

About New Food Industry


Volume： 23  Issue： 2  Page： 53-59  Publication year： Feb. 1981 
JST Material Number： F0354A  ISSN： 0547-0277  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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Bread

About Bread

,...
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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.
pregelatinization

About pregelatinization


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JST classification (1)：
JST classification
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Flour products 
(FJ04030P)

About Flour products

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

About 素材

, 
高電圧

About 高電圧

, 
物性

About 物性

, 
製パン

About 製パン


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