The factor affecting rheological properties of barley batter and dough : a study using barley flour different in particle properties

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The factor affecting rheological properties of barley batter and dough : a study using barley flour different in particle properties

Persistent ID (NDL): info:ndljp/pid/12295375

Material type: 博士論文

Author: 谷口, 明日香

Publisher: 谷口, 明日香

Publication date: 2022

Material Format: Digital

Capacity, size, etc.: -

Name of awarding university/degree: 東京家政大学,博士(学術)

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Material Type: 博士論文
Title: The factor affecting rheological properties of barley batter and dough : a study using barley flour different in particle properties
Author/Editor: 谷口, 明日香
Publication, Distribution, etc.: 谷口, 明日香
Publication Date: 2022
Publication Date (W3CDTF): 2022
Alternative Title: 大麦粉生地の力学特性に影響を及ぼす因子の解明 : 粒子特性が異なる大麦粉を用いた検討
Degree grantor/type: 東京家政大学
Date Granted: 2022-03-18
Date Granted (W3CDTF): 2022-03-18
Dissertation Number: 甲第20号
Degree Type: 博士(学術)
Text Language Code: eng
Alias of Author: Taniguchi, Asuka
Persistent ID (NDL): info:ndljp/pid/12295375
https://dl.ndl.go.jp/pid/12295375
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): 2022-05-31T20:11:17+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
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