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- W2040416543 abstract "1）稲庭うどんのタンパク質含量と茹で麺の表面の硬さ（H1），全体の硬さ（H2）及びH2/H1の関係を調べた．H2/H1とタンパク質含量とは負相関になった（r＝－0.61）．2）同一企業でタンパク質含量（10.3％，9.6％）の異なる稲庭うどんの空隙を調べたところ，タンパク質含量が低い方が平均長径が大きくなった．3）各種の稲庭うどんの横断面の空隙率とH2/H1には空隙率が8％から10％に最大値があり，それを越えるとH2/H1が低下するという傾向があった．" @default.
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- W2040416543 date "2006-01-01" @default.
- W2040416543 modified "2023-10-13" @default.
- W2040416543 title "Effect of Cavities on Hardness of Boiled Inaniwa-udon(Hand-stretched wheat noodles)" @default.
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- W2040416543 doi "https://doi.org/10.3136/nskkk.53.91" @default.
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