Art
J-GLOBAL ID：201002018732289550   Reference number：80A0360973

A method of flour quality assessment for Japanese noodles.

日本めん用小麦粉の品質評価法
Author (5)：
ODA M

About ODA M

(Nippon Flour Mills Co. Ltd., Atsugi)

About Nippon Flour Mills Co. Ltd., Atsugi

, 
YASUDA Y

About YASUDA Y

(Nippon Flour Mills Co. Ltd., Atsugi)

About Nippon Flour Mills Co. Ltd., Atsugi

, 
OKAZAKI S

About OKAZAKI S

(Nippon Flour Mills Co. Ltd., Atsugi)

About Nippon Flour Mills Co. Ltd., Atsugi

, 
YAMAUCHI Y

About YAMAUCHI Y

(Nippon Flour Mills Co. Ltd., Atsugi)

About Nippon Flour Mills Co. Ltd., Atsugi

, 
YOKOYAMA Y

About YOKOYAMA Y

(Nippon Flour Mills Co. Ltd., Atsugi)

About Nippon Flour Mills Co. Ltd., Atsugi


Material：
Cereal Chem  (Cereal Chemistry)

About Cereal Chem


Volume： 57  Issue： 4  Page： 253-254  Publication year： 1980 
JST Material Number： B0245A  ISSN： 0009-0352  CODEN： CECHA  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
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めん類

About めん類

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

About 日本

, 
めん

About めん

, 
小麦粉

About 小麦粉

, 
品質評価

About 品質評価


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