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Content Introduction うどん、蕎麦、ラーメン、パスタ、素麺…。何が食感をよくし、何が香りや風味の素となるのか、科学の視点で迫る。さらに、さまざまな実験を通して、麺をよりおいしく食べるコツの数々を紹介する。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
181156009	Tamaho	一般新書①	619 ﾔ	General Books

Reservation Count 0

Title	麺の科学
Title (Reading)	ﾒﾝ/ﾉ/ｶｶﾞｸ
Subtitle	粉が生み出す豊かな食感・香り・うまみ
Subtitle (Reading)	ｺﾅ/ｶﾞ/ｳﾐﾀﾞｽ/ﾕﾀｶ/ﾅ/ｼｮｯｶﾝ/ｶｵﾘ/ｳﾏﾐ
Author	山田／昌治∥著
Author (Reading)	ﾔﾏﾀﾞ,ﾏｻﾊﾙ
Publisher	講談社
Publisher (Reading)	ｺｳﾀﾞﾝｼｬ
Base Price	\1000
ISBN	978-4-06-516745-8
Number of Pages, etc.	238p
Dimensions	18cm
NDC	619.39
Content Description	うどん、蕎麦、ラーメン、パスタ、素麺…。何が食感をよくし、何が香りや風味の素となるのか、科学の視点で迫る。さらに、さまざまな実験を通して、麺をよりおいしく食べるコツの数々を紹介する。

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