WEKO3
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おからテンペーの新食品素材としての利用(B. 生活科学)
https://kpu.repo.nii.ac.jp/records/5480
https://kpu.repo.nii.ac.jp/records/54801e13bde8-e211-4e95-bb01-dd4bd4532a3e
名前 / ファイル | ライセンス | アクション |
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KJ00000079606.pdf (385.7 kB)
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Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2017-02-20 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | おからテンペーの新食品素材としての利用(B. 生活科学) | |||||
その他(別言語等) | ||||||
その他のタイトル | Utilization of Okara-Tempeh as Novel Food Material (B. LIVING SCIENCE) | |||||
言語 | en | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ | departmental bulletin paper | |||||
著者 |
河端, 信
× 河端, 信× 田口, 邦子× 大槻, 耕三 |
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抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Okara-tempeh, fermented soybean pulp with Rhizopus oligosporus, was blanched for 3-4 minutes per 100g by electronic range and ground twice with meat chopper and stored in the freezer at -20℃. The functional properties, water holding capacity, oil retention, emulsifying capacity etc. and some organoleptic tests were performed to investigate the possibility of utilization as the novel food material. Present study indicated that Okara-tempeh is not only excellent dietary fiber supplement but also useful ingredient for the preparation of wheat flouer products such as cookies, noodle, and ground meat products e. g. hamburg steak. | |||||
言語 | en | |||||
書誌情報 |
ja : 京都府立大学学術報告. 理学・生活科学 en : The scientific reports of the Kyoto Prefectural University. Natural science and living science 巻 41, p. 49-54, 発行日 1990-11-19 |
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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 | AN00062300 | |||||
ISSN | ||||||
収録物識別子タイプ | PISSN | |||||
収録物識別子 | 0075739X |