Art
J-GLOBAL ID：201602020191070044   Reference number：71A0181882

Relation between complex formation of starch with monoglycerides and the firmness of bread.

でんぷんとモノグリセリドの複合体形成とパンの硬さの関係
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Author (2)：
LAGENDIJK J

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, 
PENNINGS H J

About PENNINGS H J


Material：
Cereal Sci Today  (Cereal Science Today)

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Volume： 15  Issue： 10  Page： 354-356. 365  Publication year： 1970 
JST Material Number： C0315C  ISSN： 0009-0360  CODEN： CSCTA   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).
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

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, 
モノグリセリド

About モノグリセリド

, 
老化

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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.
てんぷん

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, 
老化(パン)

About 老化(パン)


Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
でんぷん

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, 
モノグリセリド

About モノグリセリド

, 
複合体

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, 
パン

About パン

, 
硬さ

About 硬さ


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