@article{oai:gijodai.repo.nii.ac.jp:00000026,
 author = {舘, 和彦},
 issue = {1},
 journal = {食文化研究, FOOD CULTURE RESEARCH},
 month = {Apr},
 note = {Bread loaf prepared by adding 1％ hyaluronic acid and 100％water to wheat flour had a more 
delicate  and  softer  texture  than  bread  loaf  with  no  hyaluronic  acid  added.    The  bread  loaf  with  hyaluronic  acid  was  also  favored  in  taste.    Furthermore,  hyaluronic  acid  slowed  down  staling  in  storage after baking.  We believed that these effects resulted from the high water holding capacity and viscosity of hyaluronic acid.},
 pages = {7--12},
 title = {食パンの品質及び老化に及ぼすヒアルロン酸添加の影響},
 year = {2014},
 yomi = {タチ, カズヒコ}
}