Effects of gaseous acetic acid and pH on dough rheological and breadmaking properties of wheat flour

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Material Type: 博士論文
Title: Effects of gaseous acetic acid and pH on dough rheological and breadmaking properties of wheat flour
Author/Editor: Machiko Hayashi [著]
Author Heading: 林, 真千子ハヤシ, マチコ
Publication, Distribution, etc.: [Machiko Hayashi]
Publication Date: 2001
Publication Date (W3CDTF): 2001
Extent: 1冊
Alternative Title: 小麦粉のドウレオロジーと製パン性に及ぼす酢酸ガスとpHとの影響コムギコノドウレオロジートセイパンセイニオヨボスサクサンガスト pH トノエイキョウ
Degree grantor/type: 神戸女子大学
Date Granted: 平成13年3月15日
Date Granted (W3CDTF): 2001
Dissertation Number: 家博乙第1号
Degree Type: 博士 (食物栄養学)
Note (Dissertation): 博士論文
Place of Publication (Country Code): JP
Text Language Code: eng
NDLC: UT51
Note (General): 博士論文
Holding library: 国立国会図書館
Call No.: UT51-2002-D214
Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 000003534595
http://id.ndl.go.jp/bib/000003534595
Bibliographic Record Category (NDL): 213