WEKO3
アイテム
Investigation of Uiro
https://nakamura-u.repo.nii.ac.jp/records/2271
https://nakamura-u.repo.nii.ac.jp/records/22719975ec7e-5da9-4c81-b7e1-d84c343c5bf5
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
KJ00000735604.pdf (1.2 MB)
|
|
| アイテムタイプ | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2017-03-14 | |||||
| タイトル | ||||||
| タイトル | Investigation of Uiro | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| 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 | |||||
| 雑誌書誌ID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN00075324 | |||||
| 論文名よみ | ||||||
| タイトル | Investigation of Uiro | |||||
| 著者 |
Izumi, Kiyoshi
× Izumi, Kiyoshi |
|||||
| 著者所属(日) | ||||||
| 値 | 中村栄養短期大学 | |||||
| 記事種別(日) | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | 研究報告 | |||||
| 抄録(英) | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | (1) The history of Uiromaking in Japan was briefly considered. (2) Eight samples of Uiro were collected from several districts of Japan, and the contents of water and sugars, pH values and consistences were determined. a. The differences between the contents of sugar, especially of nonreducing sugar, suggest that there are chemical sweets such as saccharine and dulcin in the cakes because the total aweet taste of all the samples were almost the same. b. The pH values were found in the range of weak acidity. If sorbic acid had been added, the pH value is lower than in an ordinary one. c. There was an inverse correlation between the water content and the consistence. | |||||
| 書誌情報 |
研究紀要 巻 2, 号 1, 発行日 1962-10-30 |
|||||
| 表示順 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | 13 | |||||
| アクセション番号 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | KJ00000735604 | |||||
