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アイテム
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市販焼き餅(おやき)の調理・加工法の 違いが皮の物性に及ぼす影響
https://shinshu.repo.nii.ac.jp/records/46509
https://shinshu.repo.nii.ac.jp/records/465091023ae05-1fda-4322-81d0-df69c777eb0e
名前 / ファイル | ライセンス | アクション |
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https://u-nagano.repo.nii.ac.jp/?action=repository_action_common_download&item_id=1406&item_no=1&attribute_id=22&file_no=1
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Item type | Departmental Bulletin Paper(1) | |||||
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公開日 | 2022-11-10 | |||||
タイトル | ||||||
タイトル | 市販焼き餅(おやき)の調理・加工法の 違いが皮の物性に及ぼす影響 | |||||
その他(別言語等)のタイトル | ||||||
その他のタイトル | Effect of Different Cooking and Processing Methods of Commercial Oyaki on the Physical Properties of the Flour Dough | |||||
作成者 |
小木曽, 加奈
× 小木曽, 加奈× 尾関, 彩× 小川, 晶子× 中澤, 弥子 |
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作成者(その他言語) |
Kana, Kogiso
× Kana, Kogiso |
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公開者(その他言語) | ||||||
姓名 | 長野県立大学健康発達学部食健康学科 | |||||
書誌情報 |
食健康科学 号 1, p. 1-9, 発行日 2022-03-30 |
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言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | おやき | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 皮 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 長野県 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 物性 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Oyaki | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Flour dough | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Nagano prefecture | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Physical property | |||||
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 | |||||
アクセス権 | ||||||
アクセス権 | metadata only access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
日付 | ||||||
日付 | 2022-05-28 | |||||
日付タイプ | Created | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
資源識別子URI | ||||||
識別子 | http://id.nii.ac.jp/1118/00001378/ | |||||
識別子タイプ | URI | |||||
処理レコードID(総合目録DB) | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA1294230X | |||||
権利 | ||||||
権利情報 | CC BY-NC-ND | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |