Art
J-GLOBAL ID：200902055935523983   Reference number：85A0153905

The effect of mixing time and ingredient variation on farinograms of cookie doughs.

クッキー生地のファリノグラムに及ぼす混ねつ時間と原料の変化の影響
Author (2)：
OLEWNIK M C

About OLEWNIK M C

(American Inst. Baking, KS)

About American Inst. Baking, KS

, 
KULP K

About KULP K

(American Inst. Baking, KS)

About American Inst. Baking, KS


Material：
Cereal Chemistry  (Cereal Chem)

About Cereal Chemistry


Volume： 61  Issue： 6  Page： 532-537  Publication year： Nov. 1984 
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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cookie

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,...
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.
混ねつ

About 混ねつ


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

About Confectionery

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
クッキー

About クッキー

, 
生地

About 生地

, 
混ねつ

About 混ねつ

, 
原料

About 原料


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