Art
J-GLOBAL ID：200902114257565235   Reference number：03A0051275

Changes in Breaking Properties of Commercial Confectionery with moisture absorption and their Factors.

吸湿による市販菓子類の破断特性値の変化とその要因
Author (3)：
WADA YOSHIKO

About WADA YOSHIKO

(関東学院大 人間環境)

About 関東学院大 人間環境

, 
OGAWA KEIKO

About OGAWA KEIKO

(関東学院大 人間環境)

About 関東学院大 人間環境

, 
HIGO ATSUKO

About HIGO ATSUKO

(戸板女短大)

About 戸板女短大


Material：
日本食品科学工学会誌  (Journal of the Japanese Society for Food Science and Technology)

About 日本食品科学工学会誌


Volume： 49  Issue： 12  Page： 771-781  Publication year： Dec. 15, 2002 
JST Material Number： F0895A  ISSN： 1341-027X  CODEN： NSKKEF  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*confectionery

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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.
バナナチップ

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

About Confectionery

Reference (19)：
ｍore...
Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
吸湿

About 吸湿

, 
菓子類

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, 
破断

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, 
特性値

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, 
要因

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