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Processing Suitability of Rice Bread Made from “Kinumusume” Rice Flour Produced in Shimane and “Umehana” Plum Blossom Yeast from the World Heritage Site Iwami-Ginzan

机译：稻田制造的米面粉的加工适用性，落叶树和“梅志纳”梅遗产梅杂志湖梅武滩

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Noriteru Tosa; Tomoko Nozu; Natsuki Akiyoshi; Yasuo Oowatari; Takaaki Kamiike; Katsuyuki Chikasige; Yoshiaki Nagata;
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1. Processing Suitability of Rice Bread Made from "Kinumusume" Rice Flour Produced in Shimane and "Umehana" Plum Blossom Yeast from the World Heritage Site Iwami-Ginzan [J] . Tosa Noriteru, Nozu Tomoko, Akiyoshi Natsuki, 日本食品科学工学会誌 . 2015,第5期

机译：由世界遗产岩见银山生产的岛根产的“菊粉”米粉和“梅花”的梅花酵母制成的米饼的加工适应性
2. Processing Suitability of Rice Bread Made from "Kinumusume" Rice Flour Produced in Shimane and "Umehana" Plum Blossom Yeast from the World Heritage Site Iwami-Ginzan [J] . Tosa Noriteru, Nozu Tomoko, Akiyoshi Natsuki, 日本食品科学工学会誌 . 2015,第5期

机译：稻田制造的米面包的加工适用性，由世界遗产遗产Iwami-ginzan产生的“k um”米粉制成的“Kinumusume”米粉
3. PCR method for the detection and identification of cultivars of rice flours used in yeast leavened breads containing both wheat and rice flours. [J] . Nakamura S., Ohtsubo K. Journal of Cereal Science . 2010,第1期

机译：PCR方法用于检测和鉴定包含小麦和大米粉的酵母发酵面包中的大米粉品种。
4. The Effects of Rheological Properties for Each Kinds of Rice Flour on Forming Processability of Rice Bread [C] . Kenji TAKANO, Asami NAKANISHI, Akihiro NISHIOKA, プラスチック成形加工学会年次大会 . 2004

机译：各种稻面粉流变性能对稻面成型性的影响
5. Effects of Germination Conditions of Brown Rice in Relation to Flour Physicochemical Properties and Bread Qualities [D] . Wunthunyarat, Wipada. 2019

机译：糙米萌发条件与面粉物理化学性质和面包品质的影响
6. Quality characteristics of bread produced from wheat rice and maize flours [O] . Sweta Rai, Amarjeet Kaur, Baljit Singh, 2012

机译：小麦大米和玉米粉制成的面包的质量特征
7. Suitability of "Umehana" Plum Blossom Yeas for Rice Bread Making [O] . Noriteru TOSA, Wei Fang 2015

机译：“Ume Hana”梅花酵母的适用性米面包制作
8. Cost Estimate of the Bayer Process for Producing Alumina-Based on 1982 Equipment Prices [R] . Kramer, D. A. , Peters, F. A. 1983

机译：基于1982年设备价格的拜耳法生产氧化铝的成本估算

Processing Suitability of Rice Bread Made from “Kinumusume” Rice Flour Produced in Shimane and “Umehana” Plum Blossom Yeast from the World Heritage Site Iwami-Ginzan

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