芋こんにゃくの伝統的製造法における凝固剤「灰汁」利用の特徴--「炭酸ナトリウム」のゲル化特性の「灰汁」との類似性

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Material Type: 記事
Title: 芋こんにゃくの伝統的製造法における凝固剤「灰汁」利用の特徴--「炭酸ナトリウム」のゲル化特性の「灰汁」との類似性
Author/Editor: 笠井八重子
山際あゆみ
大野婦美子
Author Heading: 笠井八重子
山際あゆみ
大野婦美子
Alternative Title: The similarity of the gelation by sodium carbonate and plant ash-extracts in the physical properties of Imo-Konjac
Periodical title: 岡山大学教育学部研究集録 / 岡山大学教育学部学術研究委員会編
No. or year of volume/issue: (134) 2007
Issue: 134
Pages: 105～111
Publication date of volume/issue (W3CDTF): 2007
ISSN (Periodical Title): 0471-4008
ISSN-L (Periodical Title): 0471-4008
Publication (Periodical Title): 岡山 : 岡山大学教育学部
Place of Publication (Country Code): JP
Text Language Code: jpn
Subject Heading: こんにゃく
凝固剤
物理的性質
灰汁
伝統的製造法
NDLC: ZF1
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z22-269
Data Provider (Database): 国立国会図書館 : 国立国会図書館雑誌記事索引
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 8830862
http://id.ndl.go.jp/bib/8830862
Bibliographic Record Category (NDL): 632