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低水分領域における食品の物性変化とその発現機構
低水分領域における食品の物性変化とその発現機構
Paper
図書
和田, 淑子, 関東学院大学
2001-2002
<Y151-H13680170>
National Diet Library
Subject Heading
吸湿 市販菓子 破断特性
吸着水分
量 糊化
プラズマを利用したセラミツクスの焼結
プラズマを利用したセラミツクスの焼結
Paper
図書
木島, 弌倫, 京都工芸繊維大学
1991-1993
<Y151-H03453076>
National Diet Library
Subject Heading
プラズマ セラミツクス 焼結 温度 窒化アルミニウム 炭化ケイ素 複合体
吸着水分
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