Art
J-GLOBAL ID：201602009842181865   Reference number：71A0213623

Functional (breadmaking) and biochemical properties of wheat flour components.VIII.St arch.

小麦粉成分の機能的(製バン上の)生化学的性質 VIII でんぷん
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Author (4)：
HOSENEY R C

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, 
FINNEY K F

About FINNEY K F

, 
POMERANZ Y

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, 
SHOGREN M D

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Material：
Cereal Chem  (Cereal Chemistry)

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Volume： 48  Issue： 2  Page： 191-201  Publication year： 1971 
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.
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でんぷん

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, 
小麦粉

About 小麦粉

, 
製パン性

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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.
パン容積

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Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
小麦

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, 
粉成分

About 粉成分

, 
バン

About バン

, 
生化学的性質

About 生化学的性質

, 
でんぷん

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