雑誌山形県立米沢女子短期大学紀要
Volume number(38)-(42) 20030600-20070100
Article米粉がスポンジケーキ...

米粉がスポンジケーキの性状に及ぼす影響

Icons representing 記事

米粉がスポンジケーキの性状に及ぼす影響

Call No. (NDL)
Z22-512
Bibliographic ID of National Diet Library
8766675
Material type
記事
Author
斎藤 寛子ほか
Publisher
米沢 : 山形県立米沢女子短期大学
Publication date
2007-01
Material Format
Paper
Journal name
山形県立米沢女子短期大学紀要 = Bulletin of Yonezawa Women's Junior College (42) 2007.1
Publication Page
p.93～99
View All

Detailed bibliographic record

Summary, etc.：

論文(Article)In this paper we describe an experimental study of qualities of sponge cakes made by mixing a quantity of rice flour (haenuki) with a quant...

Holdings of Libraries in Japan

This page shows libraries in Japan other than the National Diet Library that hold the material.

List of Cooperating Institutions and Databases

Please contact your local library for information on how to use materials or whether it is possible to request materials from the holding libraries.

other

  • CiNii Research

    Search Service
    Paper
    You can check the holdings of institutions and databases with which CiNii Research is linked at the site of CiNii Research.
    Check the holdings of this book

Bibliographic Record

You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.

Paper

Material Type
記事
Title
米粉がスポンジケーキの性状に及ぼす影響
Author/Editor
斎藤 寛子
松本 時子
Author Heading
斎藤 寛子
松本 時子
Alternative Title
Effect of the addition of rice flour on the properties of sponge cakes
Periodical title
山形県立米沢女子短期大学紀要 = Bulletin of Yonezawa Women's Junior College
No. or year of volume/issue
(42) 2007.1
Issue
42
Pages
93～99
Publication date of volume/issue (W3CDTF)
2007-01