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スポンジケーキの性状におよぼすバター配合の影響について
https://suica.repo.nii.ac.jp/records/1430
https://suica.repo.nii.ac.jp/records/1430fc553ed2-6efb-4c5b-b335-7a07b8751e5b
名前 / ファイル | ライセンス | アクション |
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Restricted Access
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2020-02-20 | |||||
タイトル | ||||||
タイトル | スポンジケーキの性状におよぼすバター配合の影響について | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Effect of Butter on the quality of Sponge-cake | |||||
言語 | ||||||
言語 | jpn | |||||
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 | |||||
著者 |
中野, 千代子
× 中野, 千代子× 本岡, 恵子× Nakano, Chiyoko× Motooka, Keiko |
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書誌情報 |
神戸女子短期大学学会論攷 en : The Ronko 巻 27, p. 87-102, 発行日 1982-02-05 |
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出版者 | ||||||
出版者 | 神戸女子短期大学学会 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 09111816 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00268838 |