Art
J-GLOBAL ID：200902174917776040   Reference number：02A0732326

小麦タンパク質成分と製麺性に関する研究 (第2報)

Author (3)：
NAKAJIMA HIDEO

About NAKAJIMA HIDEO

(埼玉県工技セ)

About 埼玉県工技セ

, 
KOJIMA TOKIKO

About KOJIMA TOKIKO

(埼玉県工技セ)

About 埼玉県工技セ

, 
SUZUKI TOSHIMASA

About SUZUKI TOSHIMASA

(埼玉県工技セ)

About 埼玉県工技セ


Material：
埼玉県工業技術センター研究報告  (Reports of Saitama Prefectural Industrial Technology Center)

About 埼玉県工業技術センター研究報告


Volume： 4  Page： 231-237  Publication year： Jun. 2002 
JST Material Number： L0251C  ISSN： 1344-5979  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*glutenin

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,...
Semi thesaurus term：
Thesaurus term/Semi 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.
あやひかり

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,...
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JST classification (2)：
JST classification
Category name(code) classified by JST.
Flour products 
(FJ04030P)

About Flour products

,  Protein 
(FJ09020N)

About Protein

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
小麦

About 小麦

, 
タンパク質成分

About タンパク質成分

, 
製麺

About 製麺

, 
研究

About 研究


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