Art
J-GLOBAL ID：200902177821222558   Reference number：02A0731116

冷麺のゆで伸び防止の検討

Author (4)：
TAKEYAMA SHIN'ICHI

About TAKEYAMA SHIN'ICHI

(岩手県工技セ)

About 岩手県工技セ

, 
SASAJIMA MASAHIKO

About SASAJIMA MASAHIKO

(岩手県工技セ)

About 岩手県工技セ

, 
SEKIMURA TERUYOSHI

About SEKIMURA TERUYOSHI

(岩手県工技セ)

About 岩手県工技セ

, 
TOOYAMA RYO

About TOOYAMA RYO

(岩手県工技セ)

About 岩手県工技セ


Material：
岩手県工業技術センター研究報告  (Journal of Iwate Industrial Research Institute)

About 岩手県工業技術センター研究報告


Issue： 9  Page： 177-180  Publication year： Aug. 2002 
JST Material Number： Z0199B  ISSN： 1341-0776  CODEN： IKGHFC  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*alimentary paste

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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.
冷麺

About 冷麺


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JST classification (1)：
JST classification
Category name(code) classified by JST.
Flour products 
(FJ04030P)

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Terms in the title (3)：
Terms in the title
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冷麺

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, 
ゆで

About ゆで

, 
伸び

About 伸び


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