Art
J-GLOBAL ID：200902192457912534   Reference number：95A0408683

Toasting Process of Bread Considering Initial Water Content and Heater Characteristics.

トーストの物性に及ぼす加熱前の水分含量および熱源の放射特性の影響
Author (3)：
SATO HIDEMI

About SATO HIDEMI

(お茶の水女大)

About お茶の水女大

, 
HATAE KEIKO

About HATAE KEIKO

(お茶の水女大)

About お茶の水女大

, 
SHIMADA ATSUKO

About SHIMADA ATSUKO

(お茶の水女大)

About お茶の水女大


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： 42  Issue： 4  Page： 248-253  Publication year： Apr. 1995 
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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Bread

About Bread

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
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.
toasting

About toasting

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

About Flour products

Reference (9)：
ｍore...
Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
物性

About 物性

, 
水分含量

About 水分含量

, 
熱源

About 熱源

, 
放射特性

About 放射特性


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