大豆タンパク質・米粉混合系の力学的及び熱的特性

Journal name: 日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会編 49(2):2016.4

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Material Type: 記事
Title: 大豆タンパク質・米粉混合系の力学的及び熱的特性
Author/Editor: 上野山あつこ
江口智美
吉村美紀
Author Heading: 上野山あつこ
江口智美
吉村美紀
Alternative Title: Mechanical and Thermal Properties of Soy Protein Isolate/Rice Flour Mixture
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: 49(2):2016.4
Volume: 49
Issue: 2
Pages: 147-153
Publication date of volume/issue (W3CDTF): 2016-04
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: 大豆タンパク質 soy protein isolate
米粉 rice flour
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): 027255682
http://id.ndl.go.jp/bib/027255682
Bibliographic Record Category (NDL): 632