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つなぎの種類が練り切りの物理特性および食味に及ぼす影響 : 白玉粉に着目して
https://doi.org/10.14945/00029265
https://doi.org/10.14945/00029265a549703c-5eec-44e1-a0a4-0810cff42b70
名前 / ファイル | ライセンス | アクション |
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||
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公開日 | 2022-12-22 | |||||||
タイトル | ||||||||
タイトル | つなぎの種類が練り切りの物理特性および食味に及ぼす影響 : 白玉粉に着目して | |||||||
タイトル | ||||||||
言語 | en | |||||||
タイトル | Effects of glutinous rice flour on physical properties and palatability of nerikiri | |||||||
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 | 10.14945/00029265 | |||||||
ID登録タイプ | JaLC | |||||||
著者 |
村上, 陽子
× 村上, 陽子
WEKO
1011
× 望月, 麻未 |
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書誌情報 |
静岡大学教育学部研究報告. 教科教育学篇 en : Bulletin of the Faculty of Education, Shizuoka University. Educational research series 巻 54, p. 127-138, 発行日 2022-12 |
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出版者 | ||||||||
出版者 | 静岡大学学術院教育学領域 | |||||||
ISSN | ||||||||
収録物識別子タイプ | ISSN | |||||||
収録物識別子 | 0286732X | |||||||
NII書誌ID | ||||||||
収録物識別子タイプ | NCID | |||||||
収録物識別子 | AN00102992 | |||||||
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 |