DSpace
  Kyoto Women's University   Kyoto Women's University Library English 日本語

Kyoto Women's University Academic Information Repository >
紀要論文(Bulletin Paper) >
食物学会誌 >
第33号(1978-11-30) >

Please use this identifier to cite or link to this item: http://hdl.handle.net/11173/1262

Title: 製パンの調理学的研究 (I) : パンの品質に及ぼす各種副材料添加ならびに米粉混入の影響
Other Titles: Some Cook Scientific Experiments on Bread Baking (I) : Effects of Several Additive Materials and Admixed Rice-Powder on the Physical Properties of Bread.
Authors: 高橋, 佳子
Takahashi, Yoshiko
代谷, 沢
Shiroya, Sawa
Issue Date: 30-Nov-1978
Publisher: 京都女子大学食物学会
URI: http://hdl.handle.net/11173/1262
Appears in Collections:第33号(1978-11-30)

Files in This Item:

File Description SizeFormat
0100_033_006.pdf434.37 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

 

DSpace Software Copyright © 2002-2010  Duraspace - Feedback