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伝統食品「くろこ」製造過程におけるデンプンと食物繊維量の変化

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伝統食品「くろこ」製造過程におけるデンプンと食物繊維量の変化

Material type
記事
Author
高橋 雅子ほか
Publisher
The Japan Society of Cookery Science
Publication date
2024
Material Format
Digital
Journal name
大会研究発表要旨集 35 0
Publication Page
p.8-
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Detailed bibliographic record

Summary, etc.:

<p><b>【目的】</b>「くろこ」は群馬県嬬恋村の伝統的な保存食品である。特産のじゃがいもをすりおろしてデンプン(片栗粉)を採取した後の残渣(以下くろこ原料)を半年間冬季の屋外で保蔵後、滓を分離し、洗浄・乾燥して製造する。これまで「くろこ」は経験的な製造法に頼られ成分などに不明な点が多い。そこで...

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Digital

Material Type
記事
Publication Date
2024
Publication Date (W3CDTF)
2024
Periodical title
大会研究発表要旨集
No. or year of volume/issue
35 0
Volume
35
Issue
0
Pages
8-