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クワイの製餡適性の検討
https://oiu.repo.nii.ac.jp/records/87
https://oiu.repo.nii.ac.jp/records/87c200b15e-6049-4f98-a221-b2e776e197f1
名前 / ファイル | ライセンス | アクション |
---|---|---|
24-2-097 (1.5 MB)
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Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||
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公開日 | 2011-01-31 | |||||
タイトル | ||||||
タイトル | クワイの製餡適性の検討 | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | クワイ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 餡 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 細胞内デンプン | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 糊化 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | arrowhead | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | an | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | intracellular starch | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | gelatinization | |||||
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 | |||||
ページ属性 | ||||||
内容記述タイプ | Other | |||||
内容記述 | P(論文) | |||||
記事種別(日) | ||||||
値 | 論文 | |||||
記事種別(英) | ||||||
言語 | en | |||||
値 | Article | |||||
その他の言語 | ||||||
言語 | Utilization of Arrowhead for the Manufacture of An | |||||
論文名よみ | ||||||
その他のタイトル | クワイ ノ セイアン テキセイ ノ ケントウ | |||||
著者名(日) |
伊藤, 知子
× 伊藤, 知子 |
|||||
著者名よみ |
イトウ, トモコ
× イトウ, トモコ |
|||||
著者名(英) |
Fujimura-Ito, Tomoko
× Fujimura-Ito, Tomoko |
|||||
抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | This research investigated the suitability of arrowhead as a raw material for an, paste used as a filling in Japanese-style confections. Examination under a microscope showed that the arrowhead cells separated during the manufacturing process. The proportion of starch solubilized by treatment with amylase for unsweetened an of arrowhead was about 12.3%, which was higher than those of azuki beans(5.9%). The sensory evaluation scored both sweetened and unsweetened arrowhead an as inferior to the azuki product. It was concluded that it is possible to use arrowhead as the raw material for the production of an, but some adjustments to the manufacturing process was necessary. |
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雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10110523 | |||||
書誌情報 |
国際研究論叢 : 大阪国際大学紀要 en : OIU journal of international studies 巻 24, 号 2, p. 97-103, 発行日 2011-01-31 |