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水の硬度が葛餅の品質に与える影響
https://doi.org/10.34388/1157.00001294
https://doi.org/10.34388/1157.00001294465b75d6-4f02-4f6e-852a-200e427d6e54
名前 / ファイル | ライセンス | アクション |
---|---|---|
生活科学52-1 (1.2 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2015-05-11 | |||||
タイトル | ||||||
タイトル | 水の硬度が葛餅の品質に与える影響 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Relationship of kudzu starch cake taste and hardness of water | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ミネラルウォーター | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 水の硬度 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 甘藷でんぷん | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 葛でんぷん | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 官能評価 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | mineral water | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | hardness of water | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | sweet potato starch | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | arrowroot starch | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | sensory test | |||||
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 | 10.34388/1157.00001294 | |||||
ID登録タイプ | JaLC | |||||
著者 |
鏡田, 早紀
× 鏡田, 早紀× 松本, 雄大× 数野, 千恵子 |
|||||
著者別名 | ||||||
識別子Scheme | WEKO | |||||
識別子 | 2916 | |||||
姓名 | Kagamida, Saki | |||||
著者別名 | ||||||
識別子Scheme | WEKO | |||||
識別子 | 2917 | |||||
姓名 | Matsumoto, Takehiro | |||||
著者別名 | ||||||
識別子Scheme | WEKO | |||||
識別子 | 2918 | |||||
姓名 | Kazuno, Chieko | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | The kudzu starch cake was made by using arrowroot starch and sweet potato starch with water of different hardness. After investigating the influence that water hardness had on the quality of the kudzu starch cake. The results were found. 1. A difference was not seen in the quantity for the ash of the kudzu starch cake raw materials of three kinds of marketing products. The sweet potato starch content of calcium was a little more abundant compared with the arrowroot starch. On the other hand, there was slightly less magnesium had in sweet potato starch. The sweet potato starch contained slightly more phosphorus and zinc. The content of iron influences the color of arrowroot starch. 2. Sweet potato starch made harder kudzu starch cake than the arrowroot starch when the water of the same hardness was used. 3. When the hardness of water is high, the color of kudzu starch cake shows brown areas. 4. In the sensory rating, there were a lot of people who felt kudzu starch cake made with water of about 100 in hardness was delicious. | |||||
書誌情報 |
実践女子大学生活科学部紀要 en : Bulletin of Jissen Women's University Faculty of Human Life Sciences 巻 52, p. 1-7, 発行日 2015-03-31 |
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出版者 | ||||||
出版者 | 実践女子大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 13413244 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10494731 |