Art
J-GLOBAL ID：200902230842297190   Reference number：09A0303976

天然酵母の作製

Author (2)：
YOSHIDA CHIAKI

About YOSHIDA CHIAKI

(京都短大)

About 京都短大

, 
MIYAKE OSAMU

About MIYAKE OSAMU

(京都短大)

About 京都短大


Material：
京都短期大学紀要  (Bulletin of Kyoto Junior College)

About 京都短期大学紀要


Volume： 37  Issue： 1  Page： 43-49  Publication year： Mar. 15, 2009 
JST Material Number： L3120A  ISSN： 1348-3064  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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.
*baker's yeast

About baker's yeast

, 
carbon dioxide

About carbon dioxide

, 
*breadmaking

About breadmaking

, 
baking quality

About baking quality

, 
*bread

About bread

, 
culture(biology)

About culture(biology)

, 
volume

About volume


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.
天然酵母

About 天然酵母


JST classification (2)：
JST classification
Category name(code) classified by JST.
Production of microbial mass 
(FK03040W)

About Production of microbial mass

,  Flour products 
(FJ04030P)

About Flour products

Terms in the title (2)：
Terms in the title
Keywords automatically extracted from the title.
酵母

About 酵母

, 
作製

About 作製


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