Art
J-GLOBAL ID：200902131049691326   Reference number：02A0662645

Physical and Cooking Quality of Spaghetti Made from Whole Wheat Durum.

デュラム小麦全粒粉から作ったスパゲティの物理及び調理特性
Author (2)：
MANTHEY F A

About MANTHEY F A

(North Dakota State Univ., ND)

About North Dakota State Univ., ND

, 
SCHORNO A L

About SCHORNO A L

(North Dakota State Univ., ND)

About North Dakota State Univ., ND


Material：
Cereal Chemistry  (Cereal Chem)

About Cereal Chemistry


Volume： 79  Issue： 4  Page： 504-510  Publication year： Jul. 2002 
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)
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.
*spaghetti

About spaghetti

,...
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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.
デュラム小麦

About デュラム小麦

, 
全粒粉

About 全粒粉

, 
スパゲティ

About スパゲティ

, 
物理

About 物理

, 
調理特性

About 調理特性


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