@article{oai:mizuho.repo.nii.ac.jp:00000100,
 author = {伊藤, 友美 and 長谷川, 信弘 and 山田, 哲也 and イトウ, トモミ and ハセガワ, ノブヒロ and ヤマダ, テツヤ},
 issue = {4},
 journal = {瀬木学園紀要},
 month = {Mar},
 note = {P(論文), The water content of five species starches (corn, sweet potato, rice and tapioca) was estimated with different heat treatment method (60℃-5h, 105℃-4h, 135℃-1h, 150℃-1h). As a result, the best heat treatment to estimation is proved to treatment at 135℃ for 1h. Hygroscopicity behavior of heated starch samples (150℃-1h) was observed under different humidity condition. Under 100% humidity, the potato sample absorbed water 35% to dry matter, but the other samples absorbed 25-27%. However, under 52% humidity, all samples absorbed 13-14%. The iodine color reaction of the samples showed little change after heat treatment.},
 title = {熱条件の違いによる各種澱粉の水分量と吸湿性の変化},
 year = {2010},
 yomi = {イトウ, トモミ and ハセガワ, ノブヒロ and ヤマダ, テツヤ}
}