Zobrazeno 1 - 4
of 4
pro vyhledávání: '"小麦粉 wheat flour"'
Publikováno v:
広島文化学園短期大学紀要. 51:15-22
Rice-flour cookies were prepared according to a recipe for wheat-flour cut-out cookies with modifications exclusively to the quantity of the flour, using 90, 80, 70, 60, and 50 grams of rice flour instead of wheat flour. A sensory evaluation and an e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::c0422fc997c53d302e94a5b89b23c423
http://id.nii.ac.jp/1827/00003100/
http://id.nii.ac.jp/1827/00003100/
Publikováno v:
広島文化学園短期大学紀要. 51:15-22
Rice-flour cookies were prepared according to a recipe for wheat-flour cut-out cookies with modifications exclusively to the quantity of the flour, using 90, 80, 70, 60, and 50 grams of rice flour instead of wheat flour. A sensory evaluation and an e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::5bfdee2497def4ed2d2fe08fd6628518
http://harp.lib.hiroshima-u.ac.jp/hbg/metadata/12312
http://harp.lib.hiroshima-u.ac.jp/hbg/metadata/12312
Publikováno v:
広島文化学園短期大学紀要. 49:11-16
A method of converting the wheat flour quantity of a recipe of wheat-flour cookies into the rice flour quantity of a recipe of rice-flour cookies used domestically for wheat-allergic children was studied. The proportion of the water content with resp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::c6da0d1c53c399de1616c92d83239023
http://harp.lib.hiroshima-u.ac.jp/hbg/metadata/12124
http://harp.lib.hiroshima-u.ac.jp/hbg/metadata/12124
Publikováno v:
広島文化学園短期大学紀要. 49:11-16
A method of converting the wheat flour quantity of a recipe of wheat-flour cookies into the rice flour quantity of a recipe of rice-flour cookies used domestically for wheat-allergic children was studied. The proportion of the water content with resp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::342a753de30e9491d3b62a0c0af9052d
http://id.nii.ac.jp/1827/00003111/
http://id.nii.ac.jp/1827/00003111/