パンの性状に及ぼす未加熱紅麹添加の影響

Journal name: 日本官能評価学会誌 = Japanese journal of sensory evaluation 14(2) 2010.10

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Material Type: 記事
Title: パンの性状に及ぼす未加熱紅麹添加の影響
Author/Editor: 高橋真美
森高初恵
Author Heading: 高橋真美
森高初恵
Alternative Title: Effects of non heating Monascus Koji on the texture of bread
Periodical title: 日本官能評価学会誌 = Japanese journal of sensory evaluation
No. or year of volume/issue: 14(2) 2010.10
Volume: 14
Issue: 2
Pages: 100～108
Publication date of volume/issue (W3CDTF): 2010-10
ISSN (Periodical Title): 1342-906X
ISSN-L (Periodical Title): 1342-906X
Publication (Periodical Title): 東京 : 日本官能評価学会
Place of Publication (Country Code): JP
Text Language Code: jpn
Subject Heading: non heating Monascus Koji
未加熱紅麹
textureテクスチャー
sensory evaluation
官能評価
NDLC: ZP25
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z17-B161
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): 10896109
http://id.ndl.go.jp/bib/10896109
Bibliographic Record Category (NDL): 632