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各処理大豆粉の一般成分とたんぱく質の溶解度の変化について
https://toyama-c.repo.nii.ac.jp/records/290
https://toyama-c.repo.nii.ac.jp/records/2907f8cc67a-3050-4f60-a547-cccf8e10d8c9
名前 / ファイル | ライセンス | アクション |
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守田 律子 37-7 (554.3 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2018-01-29 | |||||
タイトル | ||||||
タイトル | 各処理大豆粉の一般成分とたんぱく質の溶解度の変化について | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Changes of the General Ingredient and the Proteinic Solubility after Each Processing of Soy-Bean Powder | |||||
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 |
守田, 律子
× 守田, 律子× MORITA , Ritsuko |
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書誌情報 |
富山短期大学紀要 巻 37, p. 44-49, 発行日 2002-03-10 |