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雑誌日本調理科学会誌
Volume number38(1)-38(6) 20050200-20051200
Articleすりゴマの物性に及ぼ...

すりゴマの物性に及ぼす加水量の影響

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すりゴマの物性に及ぼす加水量の影響

Call No. (NDL)
Z6-1906
Bibliographic ID of National Diet Library
7398702
Material type
記事
Author
武田 珠美ほか
Publisher
東京 : 日本調理科学会
Publication date
2005-06
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(3) 2005.6
Publication Page
p.226～230
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Summary, etc.：

Tamami Takeda Midori Kasai Yasuko Fukuda Keiko Hatae Sesame seeds were ground for 1-50 min, various amounts of water (12.5-100% (w/w)) were added and ...

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Digital

Material Type
記事
Title
すりゴマの物性に及ぼす加水量の影響
Author/Editor
武田 珠美
香西 みどり
福田 靖子 他
Author Heading
武田 珠美
香西 みどり
福田 靖子
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(3) 2005.6
Volume
38
Issue
3
Pages
226～230
Publication date of volume/issue (W3CDTF)
2005-06