Art
J-GLOBAL ID：200902107729547612   Reference number：02A0346364

Properties of Puff Made with Rice Flour.

米粉を用いたシュー皮の特性
Author (2)：
HASHIUCHI NORIKO

About HASHIUCHI NORIKO

(東京家政大)

About 東京家政大

, 
MATSUMOTO MUTSUKO

About MATSUMOTO MUTSUKO

(東京家政大)

About 東京家政大


Material：
東京家政大学研究紀要 2 自然科学  (Bulletin of Tokyo Kasei University. Natural Science)

About 東京家政大学研究紀要 2 自然科学


Issue： 42  Page： 93-97  Publication year： Feb. 01, 2002 
JST Material Number： L0660A  ISSN： 0385-1214  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*dough, batter

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,...
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shoe

About shoe


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JST classification (1)：
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Confectionery 
(FJ08000K)

About Confectionery

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米粉

About 米粉


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