Work

Study of the Flavor Properties of Bread Containing Natural Cheese

Year: 2020

Type: article

Abstract: ナチュラルチーズ13種類とこれらを小麦粉に対して10%添加したチーズブレッドの成分分析を行い，チーズブレッドの風味成分の特徴について考察した．

Source: NIPPON SHOKUHIN KOGYO GAKKAISHI

DOI: 10.3136/nskkk.67.271

Authors: Aki Morita, Fumiyo Hayakawa, Midori Kasai

Institutions: Ochanomizu University, Mitsubishi Corporation (Japan), Mitsubishi Corporation Life Sciences (Japan), National Agriculture and Food Research Organization, Food Research Institute

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

OpenAlex ID: W3080396259

FWCI: 0.266

Cites: 9

Cited by: 2

Related to: 10