中華麺のFT-IR法とBAP法による糊化度および物性との関係
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- Material Type
- 記事
- Author/Editor
- 綾部 園子阿部 芳子市川 朝子 他
- Alternative Title
- Degree of gelatinization of Chinese noodles measured by the FT-IR and BAP methods and relationship to physical properties
- 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
- 44(2) 2011.4
- Volume
- 44
- Issue
- 2
- Pages
- 163～168