手打ちうどんの物性と食味に及ぼす澱粉・活性グルテン添加の影響
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- Material Type
- 記事
- Author/Editor
- 岡田 久美子市川 朝子下村 道子
- Alternative Title
- Effects of starches and active gluten added to wheat flour on the properties and taste of Japanese hand-made noodles
- 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
- 41(5) 2008.10
- Volume
- 41
- Issue
- 5
- Pages
- 327～336