Volume number38(1) 2005.2
The effect...

The effect of egg yolk on the distension and microscopic structure of biscuits

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The effect of egg yolk on the distension and microscopic structure of biscuits

Call No. (NDL)
Z6-1906
Bibliographic ID of National Diet Library
7256359
Material type
記事
Author
倉賀野 妙子ほか
Publisher
東京 : 日本調理科学会
Publication date
2005-02
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 38(1) 2005.2
Publication Page
p.21~29
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Detailed bibliographic record

Summary, etc.:

卵黄がビスケットのSpreadを促進する作用機構を,微細構造の面から明らかにするために,卵黄および乳化剤を用いてエマルション化した油脂を調製して,ビスケットを作製し, 生地物性( 定速圧縮試験, 示差熱分析, 比重測定) , 焼成品のSpreadおよび内部の微細構造の顕微鏡観察を行い,以下の結果を得...

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Bibliographic Record

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Digital

Material Type
記事
Author/Editor
倉賀野 妙子
池田 由起
和田 淑子
Alternative Title
ビスケットの膨化と微細構造におよぼす卵黄の影響
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
38(1) 2005.2
Volume
38
Issue
1
Pages
21~29