Art
J-GLOBAL ID：200902296555588346   Reference number：05A0042772

Effect of Number of Carbons in Added Disulfide on Breadmaking Quality

添加したジスルフィド中の炭素数が製パン性に与える影響
Author (2)：
SEGUCHI M

About SEGUCHI M

(Kobe Women’s Univ., Kobe, JPN)

About Kobe Women’s Univ., Kobe, JPN

, 
ABE M

About ABE M

(Gakushuin Women’s Coll., Tokyo, JPN)

About Gakushuin Women’s Coll., Tokyo, JPN


Material：
Cereal Chemistry  (Cereal Chem)

About Cereal Chemistry


Volume： 81  Issue： 6  Page： 710-713  Publication year： Nov. 2004 
JST Material Number： B0245A  ISSN： 0009-0352  CODEN： CECHAF  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
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baking quality

About baking quality

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

About Flour products

Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
ジスルフィド

About ジスルフィド

, 
炭素数

About 炭素数

, 
製パン性

About 製パン性


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