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醤油もろみから分離した酵母 “Zygosaccharomyces rouxii” を用いた製パンの改良
https://shikoku-u.repo.nii.ac.jp/records/644
https://shikoku-u.repo.nii.ac.jp/records/644fc76e95c-7198-45ee-8b61-33bf78bcf808
名前 / ファイル | ライセンス | アクション |
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醤油もろみから分離した酵母 “Zygosaccharomyces rouxii” を用いた製パンの改良 (505.8 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2022-08-22 | |||||
タイトル | ||||||
タイトル | 醤油もろみから分離した酵母 “Zygosaccharomyces rouxii” を用いた製パンの改良 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Improvement of Bread Making Method Using Yeast “Zygosaccharomyces rouxii” Isolated from Soy Sauce Mash | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Zygosaccharomyces rouxii | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 混合酵母 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | パン | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 食品特性 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Zygosaccharomyces rouxii | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Mixed yeast | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Bread | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Food characteristics | |||||
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 |
渡邊, 幾子
× 渡邊, 幾子× 岡崎, 貴世× Watanabe, Ikuko× Okazaki, Kiyo |
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書誌情報 |
四国大学紀要 en : Bulletin of Shikoku University 号 54, p. 1-7, 発行日 2022-06-20 |
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出版者 | ||||||
出版者 | 四国大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0919-1801(Ser.B) |