表面研削による北海道産麺用小麦の高品質全粒粉を活用したパン製造技術(平成24年度日本食品科学工学会技術賞)
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- Material Type
- 記事
- Author/Editor
- 川原 修司
- Author Heading
- Alternative Title
- Development of Abrasion Processing of Wheat Grain and Baking Technology with High-quality Whole Wheat Flour of Hokkaido Noodle Cultivars
- Periodical title
- 日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会 編
- No. or year of volume/issue
- 60(6)=654:2013.6
- Volume
- 60
- Issue
- 6
- Sequential issue number
- 654