Art
J-GLOBAL ID：200902087169586497   Reference number：92A0210784

Studies on Frozen Dough Baking. I. Effects of Egg Yolk and Sugar Ester.

冷凍生地による製パンの研究 I 卵黄とシュガーエステルの効果
Author (3)：
HOSOMI K

About HOSOMI K

(Kobe Women’s Univ., Kobe, JPN)

About Kobe Women’s Univ., Kobe, JPN

, 
NISHIO K

About NISHIO K

(Kobe Women’s Univ., Kobe, JPN)

About Kobe Women’s Univ., Kobe, JPN

, 
MATSUMOTO H

About MATSUMOTO H

(Kobe Women’s Univ., Kobe, JPN)

About Kobe Women’s Univ., Kobe, JPN


Material：
Cereal Chemistry  (Cereal Chem)

About Cereal Chemistry


Volume： 69  Issue： 1  Page： 89-92  Publication year： Jan. 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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All keywords is available on JDreamIII(charged).
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dough, batter

About dough, batter

,...
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.
food additive

About food additive

,...
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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.
冷凍生地

About 冷凍生地

, 
製パン

About 製パン

, 
研究

About 研究

, 
卵黄

About 卵黄

, 
シュガーエステル

About シュガーエステル


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