Art
J-GLOBAL ID：200902186475051660   Reference number：98A0653652

Effects of Sucrose Replacement on Baking Process of Sponge Cakes.

スポンジケーキの焼成過程に及ぼす糖代替の影響
Author (1)：
IKAWA YOSHIKO

About IKAWA YOSHIKO

(広島大 教育)

About 広島大 教育


Material：
日本食品科学工学会誌  (Journal of the Japanese Society for Food Science and Technology)

About 日本食品科学工学会誌


Volume： 45  Issue： 6  Page： 357-363  Publication year： Jun. 1998 
JST Material Number： F0895A  ISSN： 1341-027X  CODEN： NSKKEF  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*cake

About cake

,...
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Thesaurus term/Semi thesaurus term
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All keywords is available on JDreamIII(charged).
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maltitol

About maltitol

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Confectionery 
(FJ08000K)

About Confectionery

Reference (12)：
  • 和田淑子. 家政誌. 1976, 27, 167
  • 和田淑子. 調理科学. 1978, 11, 88
  • 津田淑江. 調理科学. 1986, 19, 193
  • 市川朝子. 家政誌. 1996, 47, 445
  • MILLER, B. S. Food Technology. 1965, 19, 640
ｍore...
Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
スポンジケーキ

About スポンジケーキ

, 
焼成過程

About 焼成過程

, 
糖

About 糖

, 
代替

About 代替


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