Art
J-GLOBAL ID：201402254976943272   Reference number：14A0057989

冷凍・解凍したパンドウの遊離液体量と製パン性について

Author (1)：
MORIMOTO NAOMI

About MORIMOTO NAOMI

(神戸女大)

About 神戸女大


Material：
New Food Industry  (ニューフードインダストリー)

About New Food Industry


Volume： 56  Issue： 1  Page： 15-22  Publication year： Jan. 01, 2014 
JST Material Number： F0354A  ISSN： 0547-0277  Document type： Article
Article type： 短報  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.
*dough

About dough

, 
Bread

About Bread

, 
*baking quality

About baking quality

, 
water holding capacity

About water holding capacity

, 
freeze-thaw

About freeze-thaw

, 
sodium chloride (dietary)

About sodium chloride (dietary)

, 
bread dough

About bread dough


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.
冷凍ドウ

About 冷凍ドウ


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

About Flour products

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

About 冷凍

, 
解凍

About 解凍

, 
液体量

About 液体量

, 
製パン性

About 製パン性


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