米粉制作华夫饼的特性研究

Journal for The Integrated Study of Dietary Habits Pub Date : 2021-01-01 DOI:10.2740/JISDH.31.4_241

Ayako Nemoto, Chisa Minamiya, Kazumi Kikuchi

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摘要

北海道教育大学札幌校区家庭经济教育系(5-3，北海道札幌市北北区Ainosato, 002-8502)富士女子大学人类生命科学研究生院(食品科学与人类营养教研室，4-5)，北海道石karishi，南花川，061-3204食品科学与人类营养教研室，生命科学系，富士女子大学，4-5，北海道石karishi, Hanakawa Minami, 061-3204

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Study on the characteristics of waffles made using rice flour

Study on the characteristics of waffles made using rice flour Ayako Nemoto, Chisa Minamiya, Kazumi Kikuchi Department of Home Economics Education, Sapporo Campus, Hokkaido University of Education, 5-3, Ainosato, Kita-ku, Sapporo-shi, Hokkaido, 002-8502 Division of Food Science and Human Nutrition, Fuji Women’s University Graduate School of Human Life Science, 4-5, Hanakawa Minami, Ishikari-shi, Hokkaido, 061-3204 Department of Food Science and Human Nutrition, Faculty Life Sciences, Fuji Women’s University, 4-5, Hanakawa Minami, Ishikari-shi, Hokkaido, 061-3204

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Journal for The Integrated Study of Dietary Habits

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