Art
J-GLOBAL ID：200902266485046781   Reference number：05A0399096

Effect of heat-moisture treated maize starch on the properties of dough and bread

生地及びパンの特性に及ぼす湿熱処理とうもろこし澱粉の影響
Author (2)：
MIYAZAKI Megumi

About MIYAZAKI Megumi

(Osaka Prefecture Univ., Sakai, JPN)

About Osaka Prefecture Univ., Sakai, JPN

, 
MORITA Naofumi

About MORITA Naofumi

(Osaka Prefecture Univ., Sakai, JPN)

About Osaka Prefecture Univ., Sakai, JPN


Material：
Food Research International  (Food Res Int)

About Food Research International


Volume： 38  Issue： 4  Page： 369-376  Publication year： 2005 
JST Material Number： D0633A  ISSN： 0963-9969  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)
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*dough, batter

About dough, batter

,...
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.
湿熱処理

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

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Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
生地

About 生地

, 
パン

About パン

, 
湿熱処理

About 湿熱処理

, 
とうもろこし澱粉

About とうもろこし澱粉


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