Art
J-GLOBAL ID：200902070850500835   Reference number：85A0433076

Factors affecting cookie flour quality.

クッキー用小麦粉の品質に及ぼす因子
Author (3)：
ABBOUD A M

About ABBOUD A M

(Kansas State Univ.)

About Kansas State Univ.

, 
HOSENEY R C

About HOSENEY R C

(Kansas State Univ.)

About Kansas State Univ.

, 
RUBENTHALER G L

About RUBENTHALER G L

(Agricultural Research Serv. U.S. Dep. Agriculture, WA)

About Agricultural Research Serv. U.S. Dep. Agriculture, WA


Material：
Cereal Chemistry  (Cereal Chem)

About Cereal Chemistry


Volume： 62  Issue： 2  Page： 130-133  Publication year： Mar. 1985 
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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JST classification (1)：
JST classification
Category name(code) classified by JST.
Confectionery 
(FJ08000K)

About Confectionery

Terms in the title (3)：
Terms in the title
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クッキー

About クッキー

, 
小麦粉

About 小麦粉

, 
因子

About 因子


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