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雑誌日本調理科学会誌
Volume number35(4) 2002.11
Articleジャガイモのデンプン...

ジャガイモのデンプン含量が調理特性に及ぼす影響

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ジャガイモのデンプン含量が調理特性に及ぼす影響

Call No. (NDL)
Z6-1906
Bibliographic ID of National Diet Library
6395630
Material type
記事
Author
小宮山 誠一ほか
Publisher
東京 : 日本調理科学会
Publication date
2002-11
Material Format
Digital
Journal name
日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会 編 35(4) 2002.11
Publication Page
p.336～342
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Detailed bibliographic record

Summary, etc.：

We examined the relationship between the starch content of potato and its cooking quality. Potato tubers were assigned according to their starch conte...

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Digital

Material Type
記事
Title
ジャガイモのデンプン含量が調理特性に及ぼす影響
Author/Editor
小宮山 誠一
目黒 孝司
加藤 淳 他
Author Heading
小宮山 誠一
目黒 孝司
加藤 淳
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
35(4) 2002.11
Volume
35
Issue
4
Pages
336～342
Publication date of volume/issue (W3CDTF)
2002-11