Art
J-GLOBAL ID：200902054404226597   Reference number：92A0324181

Interactions Between Starches, Sugars, and Emulsifiers in High-Ratio Cake Model Systems.

ハイレシオケーキのモデル系における澱粉,糖類,乳化剤の間の相互作用
Author (2)：
KIM C S

About KIM C S

, 
WALKER C E

About WALKER C E

(Kansas State Univ., Manhattan)

About Kansas State Univ., Manhattan


Material：
Cereal Chemistry  (Cereal Chem)

About Cereal Chemistry


Volume： 69  Issue： 2  Page： 206-212  Publication year： Mar. 1992 
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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cake

About cake

,...
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.
ハイレシオケーキ

About ハイレシオケーキ

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Confectionery 
(FJ08000K)

About Confectionery

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

About モデル

, 
澱粉

About 澱粉

, 
糖類

About 糖類

, 
乳化剤

About 乳化剤

, 
相互作用

About 相互作用


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