アナアオサ粉置換量が食パンの抗酸化性,力学的物性および嗜好性に及ぼす影響

Journal name: 日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会編 48(3):2015.6

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Material Type: 記事
Title: アナアオサ粉置換量が食パンの抗酸化性,力学的物性および嗜好性に及ぼす影響
Author/Editor: 山内知子
山本淳子
小出あつみ他
Author Heading: 山内知子
山本淳子
小出あつみ
Alternative Title: Effects of the Substitution Level of Ulva pertusa Powder on Antioxidant, Physical, and Sensory Properties of Bread
Periodical title: 日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会編
No. or year of volume/issue: 48(3):2015.6
Volume: 48
Issue: 3
Pages: 180-186
Publication date of volume/issue (W3CDTF): 2015-06
ISSN (Periodical Title): 1341-1535
ISSN-L (Periodical Title): 1341-1535
Publication (Periodical Title): 東京 : 日本調理科学会
Place of Publication (Country Code): JP
Text Language Code: jpn
Subject Heading: アナアオサ粉 Ulva pertusa powder
食パン loaf bread
ラジカル捕捉活性能 radical scavenging activity
力学的物性 physical properties
嗜好性 sensory properties
NDLC: ZE16
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z6-1906
Data Provider (Database): 国立国会図書館 : 国立国会図書館雑誌記事索引
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 026516927
http://id.ndl.go.jp/bib/026516927
Bibliographic Record Category (NDL): 632