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市販焼き餅(おやき)の調理・加工法の 違いが皮の物性に及ぼす影響
https://u-nagano.repo.nii.ac.jp/records/1406
https://u-nagano.repo.nii.ac.jp/records/14062864ede6-54df-463b-9875-8de097d02cbf
名前 / ファイル | ライセンス | アクション |
---|---|---|
u-nagano_F01-02_小木曽.pdf (1.3 MB)
|
Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2022-05-30 | |||||
タイトル | ||||||
タイトル | 市販焼き餅(おやき)の調理・加工法の 違いが皮の物性に及ぼす影響 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Effect of Different Cooking and Processing Methods of Commercial Oyaki on the Physical Properties of the Flour Dough | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | おやき | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 皮 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 長野県 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 物性 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Oyaki | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Flour dough | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Nagano prefecture | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Physical property | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者 |
小木曽, 加奈
× 小木曽, 加奈× 尾関, 彩× 小川, 晶子× 中澤, 弥子 |
|||||
著者名(英) |
Kogiso, Kana
× Kogiso, Kana |
|||||
書誌情報 |
食健康科学 号 1, p. 1-9, 発行日 2022-03-30 |
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出版者 | ||||||
出版者 | 長野県立大学健康発達学部食健康学科 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA1294230X | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |