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煎り大豆の消化性について (第5報) : 粉砕・圧扁処理後に焙煎した大豆中タンパク質の熱安定性増大
https://toyama-c.repo.nii.ac.jp/records/263
https://toyama-c.repo.nii.ac.jp/records/26312fea9b2-7486-4de4-8604-a9f1de726482
名前 / ファイル | ライセンス | アクション |
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盛永 宏太郎 40-05 (668.6 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2018-01-26 | |||||
タイトル | ||||||
タイトル | 煎り大豆の消化性について (第5報) : 粉砕・圧扁処理後に焙煎した大豆中タンパク質の熱安定性増大 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Digestibility of Parched Soybeans (Part 5) : Thermal Stabilization of Soybeans Protein by Parching after Crushing-Flaking Treatment | |||||
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 | |||||
著者 |
盛永, 宏太郎
× 盛永, 宏太郎× MORINAGA, Koutarou |
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書誌情報 |
富山短期大学紀要 巻 40, p. 27-36, 発行日 2005-03-10 |