Art
J-GLOBAL ID：200902019142844243   Reference number：89A0558069

Pie crust quality: Influence of use of fractionated and reconstituted soft wheat flour of varied protein content.

パイ皮の品質 種々の蛋白質含量をもつ分画,再構成した軟質小麦粉の使用がパイ皮の品質に及ぼす影響
Author (2)：
ZABIK M E

About ZABIK M E

(Michigan State Univ., East Lansing)

About Michigan State Univ., East Lansing

, 
TIPTON R C

About TIPTON R C

(Michigan State Univ., East Lansing)

About Michigan State Univ., East Lansing


Material：
Cereal Chemistry  (Cereal Chem)

About Cereal Chemistry


Volume： 66  Issue： 4  Page： 313-317  Publication year： Jul. 1989 
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)
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.
wheat flour

About wheat flour

,...
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.
pastry

About pastry


   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=89A0558069&from=J-GLOBAL&jstjournalNo=B0245A") }}
JST classification (1)：
JST classification
Category name(code) classified by JST.
Flour products 
(FJ04030P)

About Flour products

Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
パイ

About パイ

, 
蛋白質含量

About 蛋白質含量

, 
分画

About 分画

, 
再構成

About 再構成

, 
軟質小麦

About 軟質小麦


Return to Previous Page

TOP

BOTTOM