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Research and Development of Novel Bread Making Method by Bakery Enzyme
https://doi.org/10.15113/00014921
https://doi.org/10.15113/00014921a405dbbd-8eac-4c6d-980f-4c6fa3916256
名前 / ファイル | ライセンス | アクション |
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本文 (2.5 MB)
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要約 (236.0 kB)
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要旨 (371.8 kB)
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Item type | 学位論文 / Thesis or Dissertation(1) | |||||
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公開日 | 2020-04-23 | |||||
タイトル | ||||||
タイトル | Research and Development of Novel Bread Making Method by Bakery Enzyme | |||||
その他の言語のタイトル | ||||||
その他のタイトル | 製パン用酵素利用による新規製パン法の研究・開発 | |||||
著者 |
MATSUSHITA, Koki
× MATSUSHITA, Koki |
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著者別名 | ||||||
姓名 | 松下, 耕基 | |||||
著者(機関) | ||||||
The United Graduate School of Agricultural Sciences, Iwate University | ||||||
アクセス権 | ||||||
アクセス権 | open access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||
出版者 | ||||||
出版者 | 岩手大学 | |||||
登録日 | ||||||
日付 | 2020-04-17 | |||||
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_db06 | |||||
資源タイプ | doctoral thesis | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
ID登録 | ||||||
ID登録 | 10.15113/00014921 | |||||
ID登録タイプ | JaLC | |||||
書誌情報 | p. 1-136, 発行日 2020 | |||||
学位の区分 | ||||||
博士 | ||||||
学位授与番号 | ||||||
学位授与番号 | 甲第769号 | |||||
学位の分野 | ||||||
農学 | ||||||
学位名 | ||||||
学位名 | 博士 (農学) | |||||
学位授与年月日 | ||||||
学位授与年月日 | 2020-03-23 | |||||
学位授与機関 | ||||||
学位授与機関識別子Scheme | kakenhi | |||||
学位授与機関識別子 | 11201 | |||||
学位授与機関名 | 岩手大学 |