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J-GLOBAL ID：200902014635926069   Reference number：92A0045289

Studies on Frozen Doughs. I. Effects of Frozen Storage and Freeze-Thaw Cycles on Baking and Rheological Properties.

冷凍生地に関する研究 I 製パン特性とレオロジー特性におよぼす冷凍貯蔵と凍結-解凍サイクルの影響
Author (2)：
INOUE Y

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, 
BUSHUK W

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Material：
Cereal Chemistry  (Cereal Chem)

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Volume： 68  Issue： 6  Page： 627-631  Publication year： Nov. 1991 
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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frozen storage

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,...
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Thesaurus term/Semi thesaurus term
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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.
ascorbic acid

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Flour products 
(FJ04030P)

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冷凍生地

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, 
研究

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, 
製パン

About 製パン

, 
レオロジー特性

About レオロジー特性

, 
冷凍貯蔵

About 冷凍貯蔵

, 
凍結

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, 
解凍

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, 
サイクル

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