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小麦粉代替用米粉の利用拡大に向けた調理特性の解明
http://hdl.handle.net/10109/12906
http://hdl.handle.net/10109/1290647470071-57ea-4147-a1c4-d77ffcd64ec5
名前 / ファイル | ライセンス | アクション |
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20160097.pdf (1.5 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2017-09-29 | |||||
タイトル | ||||||
タイトル | 小麦粉代替用米粉の利用拡大に向けた調理特性の解明 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Elucidation of the cooking behavior on rice flour substituted for wheat flour to increase its use | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
Title in Japanese | ||||||
小麦粉代替用米粉の利用拡大に向けた調理特性の解明 | ||||||
タイトル(英) | ||||||
en | ||||||
Elucidation of the cooking behavior on rice flour substituted for wheat flour to increase its use | ||||||
著者 |
西川, 陽子
× 西川, 陽子× 向井, 彩乃× 山下 , 加奈× NISHIKAWA, Yoko× MUKAI, Ayano× YAMASHITA, Kana |
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著者(ヨミ) | ||||||
姓名 | ニシカワ, ヨウコ | |||||
著者(ヨミ) | ||||||
姓名 | ムカイ, アヤノ | |||||
著者(ヨミ) | ||||||
姓名 | ヤマシタ, カナ | |||||
書誌情報 |
茨城大学教育学部紀要(自然科学) 巻 65, p. 71-79, 発行日 2016-03-28 |
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書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00016165 | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | text/plain | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | 論文(Article) | |||||
資源タイプ・NII | ||||||
Departmental Bulletin Paper | ||||||
資源タイプ・DCMI | ||||||
text |