WEKO3
アイテム
発芽玄米入りパンの官能評価および物性評価
https://doi.org/10.24516/00000447
https://doi.org/10.24516/0000044757609aca-34bd-4425-a27e-951a02c31cf7
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
Hatsuga_Kayashita (255.7 kB)
|
.png)
|
| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2021-03-22 | |||||||||||
| タイトル | ||||||||||||
| タイトル | 発芽玄米入りパンの官能評価および物性評価 | |||||||||||
| タイトル | ||||||||||||
| タイトル | The sense evaluation and material evaluation of the bread with the germination unpolished rice | |||||||||||
| 言語 | en | |||||||||||
| 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 | |||||||||||
| ID登録 | ||||||||||||
| ID登録 | 10.24516/00000447 | |||||||||||
| ID登録タイプ | JaLC | |||||||||||
| 著者 |
栢下, 淳
× 栢下, 淳
× Kayashita, Jun
|
|||||||||||
| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | Bread was made as the way of taking it continuously by using the germination unpolished rice which contained γ-aminobutyric acid (GABA)that the improvement of the high blood pressure. Sense inspection of 18 medical people was done by using the bread which 15% of the germination unpolished rice or without it. It was a little replied in comparison with the germination unpolished rice to non-addition bread with a matter of taste by 56% of the whole people, and a little hated, and the following evaluation was 0. It is reported that processing of having the food material which has functional action eaten deliciously is possible. | |||||||||||
| 内容記述 | ||||||||||||
| 内容記述タイプ | Other | |||||||||||
| 内容記述 | Bread was made as the way of taking it continuously by using the germination unpolished rice which contained γ-aminobutyric acid (GABA)that the improvement of the high blood pressure. Sense inspection of 18 medical people was done by using the bread which 15% of the germination unpolished rice or without it. It was a little replied in comparison with the germination unpolished rice to non-addition bread with a matter of taste by 56% of the whole people, and a little hated, and the following evaluation was 0. It is reported that processing of having the food material which has functional action eaten deliciously is possible. | |||||||||||
| 書誌情報 |
岐阜市立女子短期大学研究紀要 en : Bulletin of Gifu City Women's College 巻 52, p. 143-146, 発行日 2002 |
|||||||||||
| 出版者 | ||||||||||||
| 出版者 | 岐阜市立女子短期大学 | |||||||||||
| ISSN | ||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||
| 収録物識別子 | 09163174 | |||||||||||
| 書誌レコードID | ||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||
| 収録物識別子 | AN10208264 | |||||||||||
| 論文ID（NAID） | ||||||||||||
| 識別子タイプ | NAID | |||||||||||
| 関連識別子 | 110004470931 | |||||||||||
