Art
J-GLOBAL ID：200902137881122666   Reference number：02A0524528

Staling of Bread as Affected by Waxy Wheat Flour Blends.

モチ性小麦粉配合によって影響されるパンの老化
Author (4)：
BHATTACHARYA M

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(North Dakota State Univ., ND)

About North Dakota State Univ., ND

, 
ERAZO-CASTREJON S V

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(North Dakota State Univ., ND)

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, 
DOEHLERT D C

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(North Dakota State Univ., ND)

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, 
MCMULLEN M S

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(NDSU, ND)

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Material：
Cereal Chemistry  (Cereal Chem)

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Volume： 79  Issue： 2  Page： 178-182  Publication year： Mar. 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：
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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.
*wheat flour

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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.
モチ性小麦粉

About モチ性小麦粉


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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 (3)：
Terms in the title
Keywords automatically extracted from the title.
小麦粉

About 小麦粉

, 
配合

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, 
パンの老化

About パンの老化


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