Art
J-GLOBAL ID：200902191506191850   Reference number：94A0247682

Formation of Chou Crust-Preparation of Chou Paste by Mashing with Seave in place of Mixing.

撹はん法の代わりに裏ごし法によるシューペースト調製の試み
Author (3)：
KISAKI HIROMU

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(同志社女大)

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, 
KUROSAWA SHIKUKO

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(同志社女大)

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, 
NAKAHARA NAOKO

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(同志社女大)

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Material：
同志社家政  (Doshisha Home Economics)

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Issue： 27  Page： 40-46  Publication year： 1993 
JST Material Number： S0955A  ISSN： 0387-0456  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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bakery product

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,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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shoe

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

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Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
撹はん

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, 
裏ごし

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, 
ペースト

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, 
調製

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, 
試み

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