雑穀粉を用いた天ぷら衣の抗酸化能及び揚げ油の劣化状態

Journal name: 調理食品と技術 = Prepared foods and technology : 日本調理食品研究会誌 26(2)=100:2020

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Material Type: 記事
Title: 雑穀粉を用いた天ぷら衣の抗酸化能及び揚げ油の劣化状態
Author/Editor: 谷口明日香
京極奈美
木村裕子
近藤翼
長尾慶子
小林理恵
Author Heading: 谷口明日香
京極奈美
木村裕子
近藤翼
長尾慶子
小林理恵
Periodical title: 調理食品と技術 = Prepared foods and technology : 日本調理食品研究会誌
No. or year of volume/issue: 26(2)=100:2020
Volume: 26
Issue: 2
Sequential issue number: 100
Pages: 58-65
Publication date of volume/issue (W3CDTF): 2020
Publication (Periodical Title): 大阪 : 日本調理食品研究会
Place of Publication (Country Code): JP
Text Language Code: jpn
NDLC: ZP34
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z74-H194
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): 031232977
http://id.ndl.go.jp/bib/031232977
Bibliographic Record Category (NDL): 632