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Application to Food of Lentinus edodes Flour with Extrusion Cooking
https://doi.org/10.14993/00000306
https://doi.org/10.14993/00000306ad71d0ac-f49a-4b21-a744-8e8082d6f930
名前 / ファイル | ライセンス | アクション |
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P51-52.pdf (574.3 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2009-06-10 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Application to Food of Lentinus edodes Flour with Extrusion Cooking | |||||
言語 | ||||||
言語 | eng | |||||
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 | 10.14993/00000306 | |||||
ID登録タイプ | JaLC | |||||
著者 |
岡村, 徳光
× 岡村, 徳光× 上杉, 誓子× 星野, 由紀子× 奥田, 展子× 大杉, 匡弘× HOSHINO, Yukiko |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | We report the application to food using Lentinus edodes (Shiitake) flour, which is a good vegetable for health, rich in protein, fiber and vitamins (B_1, B_2, niacin). The wheat flour contained Lentinus edodes flour was expansed and textured by a twin screw extruder. The snack contained 1% Lentinus edodes flour was most prefered in the points of taste, flavor, color and appearance. | |||||
書誌情報 |
武庫川女子大学紀要. 自然科学編 巻 44, p. 51-52, 発行日 1997-03-31 |
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出版者 | ||||||
出版者 | 武庫川女子大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0916-3123 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10187277 |