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- 福井 尚之
- 宇部短期大学
書誌事項
- タイトル別名
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- Addition of Potato Protein Recovered from Potato Starch Factory Waste Effiuents for Bread
- デンプン コウジョウ ノ ハイスイ カラ カイシュウサレタ バレイショ タンパ
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説明
Effect of potato-protein flour recovered from potato-starch factory waste effluents by reverse osmosis on the qualities of breads was investigated through the experiment of orthogonal L16 design with four factors by taking each two or three levels. The taste, flavor, specific volume, grain and softness of breads were measured and analysis of variance and estimation were made based on the values. It was found that addition of 2 to 6 parts of potatoprotein flour to 100 parts of wheat flour could be recommended for breadmaking.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 25 (1), 43-46, 1978
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681381457152
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- NII論文ID
- 130003966859
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- NII書誌ID
- AN00192587
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- NDL書誌ID
- 1925707
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- ISSN
- 00290394
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可