博士論文

アミラーゼ活性分析法及び澱粉食品の粘度に及ぼす影響因子の解明

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アミラーゼ活性分析法及び澱粉食品の粘度に及ぼす影響因子の解明

Call No. (NDL)
UT51-2013-H957
Bibliographic ID of National Diet Library
024942877
Material type
博士論文
Author
神山和夫 [著]
Publisher
[神山和夫]
Publication date
[2013]
Material Format
Paper
Capacity, size, etc.
1冊
Name of awarding university/degree
金沢大学,博士(薬学)
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博士論文

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Paper

Material Type
博士論文
Title
アミラーゼ活性分析法及び澱粉食品の粘度に及ぼす影響因子の解明
Title Transcription
アミラーゼ カッセイ ブンセキホウ オヨビ デンプン ショクヒン ノ ネンド ニ オヨボス エイキョウ インシ ノ カイメイ
Author/Editor
神山和夫 [著]
Author Heading
神山, 和夫 コウヤマ, カズオ
Publication, Distribution, etc.
[神山和夫]
Publication Date
[2013]
Publication Date (W3CDTF)
2013
Extent
1冊
Alternative Title
Analytical method for measuring α-amylase activity and study of effects for viscosity in starch-containing foods