雑誌日本食品科学工学会誌
Volume number55(7)-55(12)= 595-600:2008.7-2008.12 (総目次55(1)-55(12)共)
Articleアズキ餡製造時に生じ...

アズキ餡製造時に生じる煮熟廃液中のスタキオース含量とその回収法

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アズキ餡製造時に生じる煮熟廃液中のスタキオース含量とその回収法

Call No. (NDL)
Z17-126
Bibliographic ID of National Diet Library
9669642
Material type
記事
Author
伊藤 友美ほか
Publisher
つくば : 日本食品科学工学会
Publication date
2008-10
Material Format
Paper
Journal name
日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会 編 55(10) (通号 598) 2008.10
Publication Page
p.506～509
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Material Type
記事
Title
アズキ餡製造時に生じる煮熟廃液中のスタキオース含量とその回収法
Author/Editor
伊藤 友美
土田 廣信
小原 章裕 他
Author Heading
伊藤 友美
土田 廣信
小原 章裕
Alternative Title
Stachyose content and recovery of stachyose from Shajuku-eki during Azuki paste manufacturing
Periodical title
日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会 編
No. or year of volume/issue
55(10) (通号 598) 2008.10
Volume
55
Issue
10
Sequential issue number
598