Art
J-GLOBAL ID：200902168990169098   Reference number：00A0544318

Effect of Egg White Peptide Substitution on Breadmaking.

卵白ペプチドの製パンヘの影響
Author (2)：
TSUTSUI TOMOMI

About TSUTSUI TOMOMI

(聖徳栄養短大)

About 聖徳栄養短大

, 
KANAI SETSUKO

About KANAI SETSUKO

(聖徳栄養短大)

About 聖徳栄養短大


Material：
聖徳栄養短期大学紀要  (Memoirs of Seitoku Junior College of Nutrition)

About 聖徳栄養短期大学紀要


Issue： 30  Page： 1-6  Publication year： Dec. 20, 1999 
JST Material Number： Y0158A  ISSN： 0286-6366  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
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*breadmaking

About breadmaking

,...
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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.
卵白

About 卵白

, 
ペプチド

About ペプチド

, 
製パン

About 製パン


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