Analysis of water behavior in the flour/water system during mixing/kneading of starch-based food

The cover of this title could differ from library to library.

Available in National Diet Library

国立国会図書館デジタルコレクション

Analysis of water behavior in the flour/water system during mixing/kneading of starch-based food

Notes on use at the National Diet Library

本資料は、掲載誌(URI)等のリンク先にある学位授与機関のWebサイトやCiNii Dissertationsから、本文を自由に閲覧できる場合があります。

Search by Bookstore

You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.

Material Type: 博士論文
Title: Analysis of water behavior in the flour/water system during mixing/kneading of starch-based food
Author/Editor: Sangpring Yada
Publication, Distribution, etc.: Sangpring Yada
Publication Date: 2018
Publication Date (W3CDTF): 2018
Alternative Title: 澱粉食品を対象とした混合・混練操作における紛体・水混合物中の水挙動の解析
Degree grantor/type: 東京海洋大学
Date Granted: 2018-03-23
Date Granted (W3CDTF): 2018-03-23
Dissertation Number: 博甲第465号
Degree Type: 博士(海洋科学)
Text Language Code: eng
Persistent ID (NDL): info:ndljp/pid/11382344
https://dl.ndl.go.jp/pid/11382344
Collection: 障害者向け資料
Collection (Materials For Handicapped People:1): テキストデータ
Collection (particular): 国立国会図書館デジタルコレクション > デジタル化資料 > 博士論文
https://dl.ndl.go.jp/collections/A00014
Acquisition Basis: 博士論文（送信）
Date Accepted (W3CDTF): 2019-11-07T05:53:03+09:00
Format (IMT): application/pdf
Access Restrictions: 国立国会図書館内限定公開
Service for the Digitized Contents Transmission Service: 図書館・個人送信対象外
Availability of remote photoduplication service: 可
Data Provider (Database): 国立国会図書館 : 国立国会図書館デジタルコレクション
https://dl.ndl.go.jp