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うどんの物性と組織構造に及ぼす海洋深層水の影響
http://hdl.handle.net/10126/3006
http://hdl.handle.net/10126/300601c9c6aa-609a-4331-85ff-02a9a5b1ddbe
名前 / ファイル | ライセンス | アクション |
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2009-08-03 | |||||
タイトル | ||||||
タイトル | うどんの物性と組織構造に及ぼす海洋深層水の影響 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | The Effect of Deep Sea Water on Textural Properties and Microstructure of Japanese Noodle (Udon) | |||||
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 | journal article | |||||
著者 |
森岡, 克司
× 森岡, 克司× 延近, 愛子× 亀井, 美希× 川越, 雄介× 伊藤, 慶明× 久保田, 賢× 深見, 公雄 |
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著者別名 | ||||||
識別子 | 8485 | |||||
姓名 | Morioka, Katsuji | |||||
著者別名 | ||||||
識別子 | 8486 | |||||
姓名 | Nobuchika, Aiko | |||||
著者別名 | ||||||
識別子 | 8487 | |||||
姓名 | Kamei, Miki | |||||
著者別名 | ||||||
識別子 | 8488 | |||||
姓名 | Kawagoe, Yuusuke | |||||
著者別名 | ||||||
識別子 | 8489 | |||||
姓名 | Itoh, Yoshiaki | |||||
著者別名 | ||||||
識別子 | 8490 | |||||
姓名 | Kubota, Satoshi | |||||
著者別名 | ||||||
識別子 | 8491 | |||||
姓名 | Fukami, Kimio | |||||
書誌情報 |
日本食品科学工学会誌 en : Nippon shokuhin kagaku kogaku kaishiJournal of the Japanese Society for Food Science and Technology 巻 52, 号 9, p. 420-423, 発行日 2005-01 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1341027X | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10467499 | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
出版者 | ||||||
出版者 | 日本食品科学工学会 |