Art
J-GLOBAL ID：200902189049981489   Reference number：99A0960640

Breadmaking Properties of Triticale Flour with Wheat Flour and Relationship to Amylase Activity.

小麦粉と混ぜたトリティカーレ粉の製パン性及びアミラーゼ活性との関連性
Author (5)：
SEGUCHI M

About SEGUCHI M

(Kobe Women’s Univ., Kobe City, JPN)

About Kobe Women’s Univ., Kobe City, JPN

, 
ISHIHARA C

About ISHIHARA C

(Kobe Women’s Univ., Kobe City, JPN)

About Kobe Women’s Univ., Kobe City, JPN

, 
YOSHINO Y

About YOSHINO Y

(Kyoto Women’s Univ., Kyoto City, JPN)

About Kyoto Women’s Univ., Kyoto City, JPN

, 
NAKATSUKA K

About NAKATSUKA K

(Hokkaido National Agricultural Experiment Station, Hokkaido, JPN)

About Hokkaido National Agricultural Experiment Station, Hokkaido, JPN

, 
YOSHIHIRA T

About YOSHIHIRA T

(Rakuno Gakuen Univ., Hokkaido, JPN)

About Rakuno Gakuen Univ., Hokkaido, JPN


Material：
Journal of Food Science  (J Food Sci)

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Volume： 64  Issue： 4  Page： 582-586  Publication year： Jul. 1999 
JST Material Number： C0005A  ISSN： 0022-1147  CODEN： JFDSAZ  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
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All keywords is available on JDreamIII(charged).
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*triticale

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,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Milling 
(FJ04020E)

About Milling

Terms in the title (6)：
Terms in the title
Keywords automatically extracted from the title.
小麦粉

About 小麦粉

, 
トリティカーレ

About トリティカーレ

, 
製パン性

About 製パン性

, 
アミラーゼ

About アミラーゼ

, 
活性

About 活性

, 
関連性

About 関連性


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