{"title":"ヒエ (Panicum crus-galli L., var. frumentaceum HOOK. f.) 粉およびシルクフィブロインの添加が食パンの物性ならびに食味特性に及ぼす影響","authors":"幸司 伊藤, 和子 平尾, 知子 濱西, 直子 松永, 節子 高橋","doi":"10.11428/JHEJ.57.89","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":16080,"journal":{"name":"Journal of home economics","volume":"03 1","pages":"89-99"},"PeriodicalIF":0.0000,"publicationDate":"2006-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of home economics","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11428/JHEJ.57.89","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 3
凉粉(Panicum crus-galli L.， var. frumentaceum HOOK. f.)和丝绸蛋白的添加对面包的物性和食味特性的影响
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